Wednesday, October 17, 2012

Breakfast Skillets

Skillet Potatoes


On the Menu



Angelique
We love potatoes, in fact, we can eat them every meal, we just don't for the obvious reasons.
Mom
I'm not a big fan of traditional breakfast foods, eggs, bacon, sausage, pancakes or muffins.  But I am a lover of potatoes.  So if my breakfast is not a smoothie, it's some form of potatoes.
Angelique
And mom came up with some really delicious potato dishes. She likes to call them breakfast skillets but I call  them anytime skillets.
Mom
These dishes are so versatile, you can add what ever you want to them, the main ingredient is roasted potatoes and you just add on to them.
Angelique
Mom like her skillets vegan, but I want the eggs/cheese and meat added to mine. Diced turkey bacon, turkey kielbasa sausage, etc.
Mom
That's fine, but to keep it on the healthy side, use the protein and dairy sparingly. Remember you're adding eggs/cheese/meat, all different types of protein, fat and added calories.
Angelique
Folks if you're a potato lover, portion control is going to go out the window. What I finally learned to do, was just eat half of what I put on my plate.
Joyce
She's really right about that, the dish is really delicious and very filling, so what ever you do, don't pile it on your plate, 1 - 1½ cups is more than enough for most.
Angelique
Oh that coming from Ms. I can't bellieve I ate the whole pan lady.

Soulful Eating!
Angelique & Joyce
  6 Servings
Ingredients
2 ½ pounds Organic russet potatoes
1 large onion
3 tomatoes
1 cup sliced mushrooms
¾ teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon rosemary, ground
½ teaspoon black pepper
½ teaspoon oregano
¼ cup grapeseed oil, divided
10 - 12 ounces baby spinach
¼ cup feta cheese
6 kalamata olives sliced
¼ cups mozzarella cheese
¼ cup chopped fresh basil
1 lb turkey bacon/sausage served on the side - optional
Method
Preheat oven to 350 degrees F
Wash, scrub and partially peel potatoes. Slice potatoes in half then in fourths and cube.
Dice onions close to the size of the potatoes.
Cut tomatoes into fourths.
In a large bowl, add the potatoes, onions and dry seasonings then mix thoroughly.
Add 2 tablespoons of oil and mix until ingredients are covered with oil.
Spray or wipe down 2 sheet pans with oil.
Using a slotted spoon, place one layer of potatoes in the pans. 
Bake for 30 minutes then add the tomatoes and mushrooms, mix thoroughly and continue cooking  another 15 minutes or until potatoes are fork tender.
Heat a medium size oven proof skillet over medium heat.
Add 2 teaspoons of oil the spinach and ¼ teaspoon sea salt and saute over medium high heat just until spinach wilts.
Add the roasted potatoes and onions to the pan then mix in the feta cheese and olives.
Sprinkle the top with mozzarella cheese and basil.
Place pan in oven and cook just long enough for cheese to melt; about 5 minutes.
Serve immediately with turkey bacon or sausage on the side if desired.

 

6 Servings 
Ingredients 
2 ½ pounds Organic russet potatoes
1 large onion
3 tomatoes
1 cup sliced mushrooms

¾ teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon rosemary, ground
½ teaspoon black pepper
½ teaspoon oregano
¼ cup grape seed oil, divided
10 - 12 ounces baby spinach
6 Large eggs
½ cups mozzarella cheese - Optional

Method
Preheat oven to 350 degrees F
Wash, scrub and partially peel potatoes. Slice potatoes in half then in fourths and cube.
Dice onions close to the size of the potatoes.
Cut tomatoes into fourths.
In a large bowl, add the potatoes, onions and dry seasonings then mix thoroughly.
Add 2 tablespoons of oil and mix until ingredients are covered with oil.
Spray or wipe down 2 sheet pans with oil.
Using a slotted spoon, place one layer of potatoes in the pans. 
Bake for 30 minutes then add the tomatoes and mushrooms, mix thoroughly and continue cooking  another 15 minutes or until potatoes are fork tender.
Heat a medium size oven proof skillet over medium heat.
Meanwhile heat a medium size oven proof skillet over medium heat. 
Add 2 teaspoons of oil the spinach and ¼ teaspoon sea salt and saute over medium high heat just until spinach wilts.
Add the potatoes and other vegetables and mix thoroughly.
In a bowl, whisk together the eggs with 2 tablespoons water and ¼ teaspoon sea salt.
Softly scramble eggs in 1 tablespoon olive oil.
Top the spinach and potato mixture with the scrambled eggs and top with the mozzarella cheese.
Place pan in over and cook just long enough for cheese to melt; about 5 minutes.
Serve immediately.

Note: Eggs will cook even more when you put them in the over and continue to cook even after you take them out of the oven, so make sure they start out soft scrambled.


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