One skillet is all you need to create this satisfying, veggie-loaded breakfast (or dinner) dish. This skillet is packed with mushrooms, bell pepper and chard to help up your veggie count for the day and is topped with bacon, eggs, cheese, pico de gallo and fresh cilantro.

Serves 4

Active Time: 35 minutes

Total Time: 35 minutes

Ingredients

Directions

1. Cook bacon in a large nonstick skillet over medium heat, flipping once, until crispy, 5 to 7 minutes. Transfer the bacon to a paper-towel-lined plate. Pour off all but 2 teaspoons of the bacon fat.

2. Return the pan to medium heat. Add potatoes and cook, stirring often, for 2 minutes. Add water; cover and steam for 5 minutes, stirring once halfway through. Add mushrooms, bell pepper, onion, and 1/8 teaspoon each salt and pepper; cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Stir in chard and garlic; cook until the chard is tender and wilted, about 2 minutes more. Crumble the bacon and stir into the mixture.

3. Spread the mixture evenly in the pan. Using the back of a wooden spoon, make 4 indentations. Crack 1 egg into each indentation. Season with the remaining 1/8 teaspoon each salt and pepper. Cover and cook until the egg whites are set, about 5 minutes.

4. Remove from heat and top with cheese, cilantro and salsa (or pico de gallo).

Tasty tip: Cracking each egg into a small bowl before adding to the skillet makes it easier to remove any unwanted shell.

Recipe nutrition per serving: 341 Calories, Total Fat: 20 g, Saturated Fat: 4 g, Cholesterol: 200 mg, Carbohydrates: 23 g, Fiber: 3 g, Total Sugars: 4 g, Protein: 17 g, Sodium: 602 mg, Vitamin A: 3721 IU.

By Sara Haas