Pesto Eggs & Potato Skillet (Vegetarian/Gluten-Free)
Pesto eggs are trending! This Pesto Eggs & Potato Skillet is makes a quick, easy, and healthy one-pan meal for any time of the day. The best part? You’ll only have one dish to clean afterwards!
DISCLAIMER: This post was developed in partnership with Egg Farmers of Nova Scotia, however all opinions are genuine and my own.
Why You’ll Love this Pesto Eggs Skillet Recipe:
Breakfast skillets are one of my favourite easy meals to make. Not only are they quick and easy, but they’re also a great way to incorporate a variety of nutritious foods potatoes, other vegetables, and eggs into one filling and balanced meal.
What I love even more is that they don’t have to be reserved only for breakfast and can truly be enjoyed at any meal of the day. Seriously, I would eat this Pesto Eggs & Potato Skillet for breakfast, lunch, or dinner. In fact, I have!
Ingredients for this Pesto Eggs Skillet:
To make the Pesto Eggs Skillet recipe, you’ll need:
- Olive oil
- Red bell pepper
- Yellow potatoes
- Basil pesto (homemade or store-bought)
- Salt and pepper
Why Eggs are the Star of This Recipe:
Now the eggs truly are the star of this recipe. I say that because eggs are what turn this recipe from a stir-fried vegetables into a satisfying and filling meal. This is because eggs are an excellent source of protein, offering 6 grams of protein per egg and 12 grams of protein per serving of 2 eggs.
In addition to being a great source of protein, eggs also offer us a variety of nutrients like vitamins and minerals, including iron, vitamins A, D, E & B12, folate, selenium, lutein, and choline.
I often use eggs as my protein of choice throughout my day (not just at breakfast!) not only because they’re so nutritious, but also because they’re so affordable and versatile. As is evident in this recipe, there are endless ways to enjoy your eggs – including with basil pesto!
How to Make the Pesto Eggs & Potato Skillet:
This one-pan recipe is simple and easy to make! Start by warming olive oil in a pan over medium high heat, add minced garlic and chopped red bell pepper and stir for 3-4 minutes until fragrant.
Mix in chopped yellow potatoes and season them with salt and pepper to your liking. Cover the pan and cook the potatoes for approximately 15 minutes until softened and beginning to brown.
Next, add in chopped kale and half of the basil pesto, stirring until the kale has softened, approximately 2-3 minutes. Then make room in the pan to crack in 4 eggs. Cover, and let the eggs cook until whites are done but yolks are still runny.
Top with remaining pesto, sprinkle with feta cheese, and serve!
How to Store Leftovers:
Leftovers of this Pesto Eggs & Potato Skillet can be stored in an airtight container in the fridge up to 3 days. You can choose to reheat it either in the microwave or in a pan on the stove.
More Egg Recipes You’ll Love:
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Pesto Eggs & Potato Skillet
- 2 tbsp olive oil
- 6 small yellow potatoes, chopped
- 1 medium red bell pepper, chopped
- 2 cloves garlic, minced
- 3 large kale leaves, de-stemmed and chopped
- 4 large eggs
- 2 tbsp basil pesto, homemade or store-bought
- Start by warming olive oil in a pan over medium high heat, add minced garlic and chopped red bell pepper and stir for 3-4 minutes until fragrant.
- Mix in chopped yellow potatoes and season them with salt and pepper to your liking.Cover the pan and cook the potatoes for approximately 15 minutes until softened and beginning to brown.
- Add chopped kale and half of the basil pesto, stirring until the kale has softened, approximately 2-3 minutes.
- Make room in the pan to crack in 4 eggs. Cover, and let the eggs cook until whites are done but yolks are still runny.
- Top with remaining pesto, sprinkle with feta cheese, and serve!
DISCLAIMER: This post was developed in partnership with Egg Farmers of Nova Scotia, however all opinions are my own.
So good! Next time we’ll try with sweet potato
So happy to hear! Sweet potato would be delicious. 🙂
Sorry if I missed it, but do you provide nutrition info for your recipes?
Hi Angela, I’m sorry but I don’t usually provide the nutrition info for my recipes. My nutrition philosophy is nourishment over numbers so I don’t typically provide this info. That said, you’re welcome to plug the recipes into a calculator like MyFitness Pal to generate the nutrition information!