A Southwestern Fiesta in a Skillet: A Vibrant One-Pan Breakfast

This vivacious and satisfying breakfast (or dinner!) dish requires just one skillet. It's brimming with an array of vegetables—mushrooms, bell peppers, and chard—to help you effortlessly reach your daily veggie quota. The pièce de résistance? A topping of crispy bacon, perfectly cooked eggs, melted cheese, zesty pico de gallo, and fresh cilantro.

Orchestrating a Flavorful Ensemble

Ingredients:

• 4 slices center-cut low-sodium baco
• 4 ounces Yukon Gold or red potatoes, scrubbed and cut into ½-inch pieces
• ¼ cup water, plus more if needed
• 8 ounces white button mushrooms, diced
• 1 medium red, orange, or yellow bell pepper, diced
• ½ small red onion, diced
• ¼ teaspoon salt, divided
• ¼ teaspoon ground pepper, divided
• 4 cups Swiss chard, stemmed and thinly sliced (from 1 bunch)
• 1 clove garlic, minced
• 4 large eggs
• ½ cup shredded Cheddar cheese
• ¼ cup chopped fresh cilantro
• ¼ cup prepared salsa or pico de gallo

Directions:

1. In a large nonstick skillet, cook the bacon over medium heat until crispy, flipping once (5 to 7 minutes). Transfer the bacon to a paper towel-lined plate to drain. Pour off all but 2 teaspoons of the bacon fat.
2. Return the skillet to medium heat. Add the potatoes and cook, stirring often, for 2 minutes. Add the water, cover, and steam for 5 minutes, stirring once halfway through.
3. Introduce the mushrooms, bell pepper, onion, and ⅛ teaspoon each of salt and pepper. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
4. Stir in the chard and garlic. Cook until the chard is tender and wilted, about 2 minutes more.
5. Crumble the bacon and stir it into the vegetable mixture.
6. Spread the mixture evenly in the skillet. Using the back of a wooden spoon, create 4 indentations in the mixture.
7. Crack one egg into each indentation. Season with the remaining ⅛ teaspoon each of salt and pepper.
8. Cover and cook until the egg whites are set, about 5 minutes.
9. Remove from heat and top with cheese, cilantro, and salsa or pico de gallo.

Tips for Culinary Success

For easier eggshell removal, crack each egg into a small bowl before adding it to the skillet.

Prepare the vegetables ahead of time. The peppers, onions, and chard can be cut and stored airtight in the refrigerator. Submerge the potatoes in cold water before refrigerating to prevent browning. Drain and rinse them before using. Cut the mushrooms just before cooking to prevent moisture loss and oxidation.

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