You can’t beat potatoes and eggs for breakfast, and this Greek Potato Breakfast Skillet does not disappoint! A satisfying meal, packed with veggies and protein, in just 20 minutes.
- Large non-stick skillet
- 1 package A Little Garlic & Parsley™ Microwave Ready Little Potatoes
- 4 tsp Olive Oil, Divided
- 12 Grape or Cherry Tomatoes
- 3 Cloves Garlic, minced
- 2 Cups Spinach
- 1/4 tsp Ground Pepper
- 6 Kalamata Olives, quartered
- 3 Tbsp Feta Cheese, crumbled
- 2 Tbsp Flat-leaf Parsley, minced
- 4 Eggs
Prepare Little potatoes according to package directions, stirring in two teaspoons olive oil with the seasoning packet.
Heat a large nonstick skillet over medium-high heat. Add the potatoes and cook for one minute.
Stir in the tomatoes and cook, stirring occasionally, until the potatoes start to brown and the tomatoes start to blister.
Push the potatoes and tomatoes to one side of the pan and pour in the remaining one teaspoon olive oil. Add the garlic and spinach to the oil. Cook, stirring constantly, until the spinach begins to wilt, about one minute.
Remove from heat. Stir in the olives, feta, and parsley.
While the potato and tomato mixture cooks, fry the eggs sunny side up in a separate nonstick skillet.
Divide the potato mixture between four plates. Top each serving with a fried egg.