Greek Brunch Delight: Gluten-Free Greek Goddess Breakfast Skillet

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 large russet potatoes, diced 1/2 cup cherry tomatoes, halved 1/2 cup feta cheese, crumbled 4 large eggs 1/4 cup Kalamata olives, pitted 1/4 cup fresh parsley, chopped 1/4 cup red onion, diced 2 tbsp olive oil Salt and pepper, to taste

Instructions

1. Preheat a large non stick skillet over medium heat. Add the diced potatoes and cook for about 8 minutes or until they are golden brown and crispy, stirring occasionally. Season with salt and pepper.
2. In a separate bowl, whisk the eggs. Once the potatoes are cooked, pour the whisked eggs evenly over them in the skillet, allowing them to settle on top of the potatoes.
3. Cook the egg potato mixture for 4 5 minutes or until the edges start to set, then use a spatula to lift the edges and allow any uncooked egg to flow underneath. Continue this process until no visible liquid egg remains.
4. Sprinkle the crumbled feta cheese, cherry tomatoes, Kalamata olives, diced red onion, and fresh parsley evenly over the cooked eggs. Season with additional salt and pepper if desired.
5. Reduce the heat to low and cover the skillet. Allow the ingredients to meld together for 2 3 minutes before serving.

Chef’s Insight

When cooking eggs, use a silicone spatula to lift the edges without scratching your non-stick skillet.

Notes

Adjust the heat according to your stovetop's performance for even cooking.