Name: Loaded Veggie Breakfast Skillet
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 450 g potatoes, scrubbed, skin on and cut into 2cm cubes (I used Maris Piper, but any potato will do.); 3 tbsp olive oil, divided; 1/2 tsp sea salt, divided; 1/2 tsp cracked black pepper, divided; 1 small onion, (100g) (cut in half then thinly sliced); 1 medium green bell pepper (110g) (pith and seeds removed then thinly sliced); 1 medium red bell pepper (110g) (pith and seeds removed then thinly sliced); 230 g portobello mushroom (3 large mushrooms) (wiped clean then sliced); 1 tsp dried oregano; 2 cloves of garlic (minced); A scant 1/4 tsp dried red chilli flakes (optional); 90 g spinach; 4 large eggs; 2 tbsp freshly squeezed lemon juice; A small handful fresh flat leaf parsley (chopped); 2 spring onions (chopped); Lemon wedges; Dried red chilli flakes