Harvest Breakfast Skillet

Name: Harvest Breakfast Skillet
Prep time: 3 min
Cook time: 18 min
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: 2 tablespoons Carlini Vegetable Oil, divided; 1/2 cup diced onion; 5 cloves garlic, minced; 3 cups chopped kale; 3 cups cooked spaghetti squash; 3 cups diced, cooked sweet potatoes; 4 Earth Grown Vegan Veggie Burger; 1 tablespoon Burmans Reduced Sodium Soy Sauce; 1 1/2 teaspoons Stonemill Ground Black Pepper; 4 Goldhen Large Eggs; 1 avocado, sliced

A flavor packed veggie skillet perfect for any breakfast or dinner!

Prep Time: 3 minutes | Cook Time: 18 minutes | Total Time: 21 minutes | Servings: 4

Ingredients:

2 tablespoons Carlini Vegetable Oil, divided
1/2 cup diced onion
5 cloves garlic, minced
3 cups chopped kale
3 cups cooked spaghetti squash
3 cups diced, cooked sweet potatoes
4 Earth Grown Vegan Veggie Burger
1 tablespoon Burman's Reduced Sodium Soy Sauce
1 1/2 teaspoons Stonemill Ground Black Pepper
4 Goldhen Large Eggs
1 avocado, sliced

Directions:

1. In a nonstick skillet over medium-high heat, add 1 tablespoon of vegetable oil and sauté onions, garlic and kale for 5-6 minutes. Remove from pan, reserve.

2. Return skillet to medium-high heat and add remaining tablespoon of oil, spaghetti squash and sweet potatoes. Sauté for 6-7 minutes.

3. Cut each burger into 9 pieces and add to the pan.

4. Stir in soy sauce, pepper and sautéed vegetables.

5. Make 4 holes in the mixture and crack an egg into each. Cover and continue to cook for 4-5 minutes or until desired doneness of eggs is reached.

6. Top with sliced avocado. Enjoy!

Recipe Courtesy of Chef Leigh An, ALDI Test Kitchen