Skinny Egg Skillet

Skinny Egg Skillet


  • 2 medium sized yams or sweet potatoes (quartered into bite size pieces)

  • 1 medium onion (any color) diced

  • 3/4 cup sliced mushrooms

  • 1/2 cup sliced zucchini

  • 2 cups spinach

  • 1 large tomato (sliced)

  • 1 bell pepper (any color) (diced)

  • 4 eggs

  • olive oil

  • 1/2 cup shredded cheese

  • salt + pepper (to taste)

  • 1 tsp granulated garlic

  • 1 tbsp all purpose seasoning (or similar spice) (affiliate)

  • Cast iron skillet or frying pan


  1. Preheat oven to 400 degrees (If you have a cast-iron skillet. If you are using a frying pan, disregard this step).

  2. Meanwhile, on your stovetop, turn medium heat on with your skillet.

  3. Add ~tbsp olive oil to skillet and let heat on medium heat for 1 minute.

  4. Next, add yams/sweet potatoes to skillet and sauté over medium heat until soft with 1/2 tsp garlic and salt/pepper. Once potatoes start to tenderize, add: onion, mushrooms, zucchini and bell pepper, continuing to sauté until done; adding in remaining 1/2 tsp garlic, all purpose seasoning, and salt/pepper. You may also choose to add additional olive oil if desired.

  5. Once the potato and veggie mixture are completed, use spatula to make 5 indents in mixture where the eggs will go.

  6. Gently crack eggs into desired locations.

  7. Sprinkle spinach, cheese, and tomatoes over top.

  8. Place in oven for 10 minutes. If using frying pan, place pan on low-medium heat, covered. Cook until desired consistency of cooked eggs and melted cheese.

  9. Serve immediately!

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