Vegetable Breakfast Skillet with Poblano Cream Sauce
Ingredients
The vegetable breakfast skillet
-
3
cup
Diced Hash Brown Potatoes
-
2
Large
Organic Eggs
-
½
unit
Poblano pepper
-
½
unit
Red Bell Pepper
-
½
unit
Green Bell Pepper
-
½
Small
Yellow Onion
-
1
tbsp
Minced Garlic
-
½
tsp
Goya Adobo All-Purpose Seasoning
-
1
tbsp
Butter
The fire-roasted poblano cream sauce
-
½
unit
Poblano Pepper
-
½
cup
Sour Cream
-
¼
cup
Creme Fraîche
-
1
tbsp
Sriracha Sauce (optional)
-
½
tsp
Dijon Mustard
-
½
tsp
Chili Powder
-
¼
tsp
Goya Adobo All-Purpose Seasoning
-
2
tsp
Parsley Flakes
-
½
tsp
Black Pepper
Instructions
- Roast the poblano pepper over an open fire for 2 minutes on each side, then chop it into small pieces.
- In a small bowl, combine half of the chopped poblano pepper with all sauce ingredients and mix well.
- Heat a cooking pan to medium heat, add oil, and sauté the chopped vegetables for 5 minutes.
- Add butter, diced potatoes, and Goya Adobo seasoning to the skillet with vegetables, cooking for 12 to 14 minutes until golden brown.
- In a separate pan, cook the eggs sunny side up, covering them until the whites are set.
- Serve the eggs on top of the potatoes and drizzle with the poblano cream sauce.
Nutrition Facts (estimated)
Servings
4
Calories
198
Total fat
8.4g
Total carbohydrates
20g
Total protein
8.4g
Sodium
0mg
Cholesterol
0mg
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