Sweet Potato and Mozzarella Egg Skillet

Sometimes simple is best. Actually, most times.

In life and in recipes, keeping it simple definitely has its perks.

There’s nothing fancy about this, but I find it’s the 3-ingredient, 15-minute recipes that my family requests over and over, and that people tend to make.

Consider this your get-out-of-dinner-jail free card when you’ve had one of those no planning at all days and it’s 9:30pm on a school night and you still haven’t fed the crew. Whoops, it happens.

Or it makes an easy, effortless brunch dish without any fuss or hassle.

It’s a satisfying vegetarian meal if you’re trying to eat less meat or great if you’re vegetarian by accident that day. You know, you have absolutely nothing in your fridge or pantry but manage to scrounge up a potato, a few eggs, and some cheese. Awesome, you can make it.

Microwave one sweet potato on high for about 8 minutes, or until soft and done. Cut it into thin rounds and place them in a skillet. I didn’t peel mine (fiber is a good thing), but peel if you wish.

Top with 4 eggs and a handful of mozzarella. If you have fontina, goat cheese, or another favorite smooth-melting cheese, that would be lovely. Sprinkle with salt, pepper, and a couple pinches of smoked paprika or your favorite seasoning.

Broil on high for about 3 minutes. Keep an incredibly close eye on your skillet and don’t leave the kitchen or start multitasking with another project. In literally 3 minutes time, it’s ready.

Cooking eggs under the broiler is my favorite way. It’s incredibly fast and they cook evenly. Ssometimes when pan-frying eggs, the whites are done before the yolks really set or there’s a random runny white section that doesn’t want to cook through. The broiler solves all that.

It’s easy, inexpensive, comfort food that’s fairly healthy, all things considered. You can add some diced veggies on top to work in extra color, texture, and nutrients.  In the past I’ve used diced bell peppers, tomatoes, mushrooms, corn, asparagus, leeks, peas, and edamame. They all work.

The sweet potatoes are soft and tender, and make the perfect base for the warm eggs and gooey melted cheese.

Ready in 15 minutes from start to finish, uses one skillet, and always clean plates when I make it.

Can’t beat it.

Sweet Potato and Mozzarella Egg Skillet (vegetarian, gluten-free)

This easy, inexpensive, 3-ingredient, 15-minute recipe is great for busy nights when you didn’t have time to plan dinner or try it for an easy weekend brunch. The sweet potatoes are soft and tender, and make the perfect base for the warm eggs and gooey melted cheese. It’s comfort food that’s fairly healthy and you it’s made in just one skillet to save time on cleanup.

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Ingredients:

1 medium/large sweet potato
4 large eggs
1/2 cup Mozzarella cheese (substitute with fontina, goat, or your favorite easy-melting cheese)
1/2 teaspoon smoked paprika, optional (substitute with the seasoning of your choice)
pinch salt and pepper, to taste

Directions:

  1. Piece sweet potato with a fork a few times and cook in the microwave on high power for about 8 minutes, or until sweet potato is soft and done.
  2. While potato is cooking, preheat broiler to high setting and place oven rack on the highest or second highest level.
  3. Slice potato horizontally into thin rounds, about 1/4-inch thick. I keep the skin on, remove it if preferred.
  4. Spray a non-stick skillet or enameled cast iron skillet with cooking spray and place potato rounds in the skillet in an even flat layer; some gaps are okay.
  5. Evenly crack the eggs over the potatoes.
  6. Evenly sprinkle with cheese.
  7. Evenly sprinkle with paprika, salt, and pepper.
  8. Place skillet under broiler and broil for about 3 minutes, or until eggs are set and cheese is as browned as desired. I keep the door close the first 2 minutes and in the final minute, I keep the door open and am constantly readjusting the position of the skillet so that I can control what parts are getting the most intense heat from the broiler. Make sure to use a very trusty hot mitt.
  9. Remove from oven and serve immediately. Eggs are best warm and fresh. I serve with ketchup.
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