Creating an impressive breakfast or brunch meal doesn’t have to be difficult. Homemade breakfast potatoes with spinach, tomatoes and feta pair well with quiche and create an easy yet impressive meal that is ready in less than 30 minutes!
Without a doubt, breakfast is my favorite meal of the day. I think it is because I can justify eating breakfast food for lunch and dinner too. During the week, I often grab something quick for breakfast such as muffins and fresh fruit so that I can start working as early as possible . I’m most productive in the mornings so I don’t like to spend too much time preparing breakfast. But on the weekends, I make up for it and indulge in my favorite breakfast and brunch recipes. At least once a week I also make breakfast for dinner so there is plenty of opportunities to enjoy everything that I love about breakfast such as homemade breakfast potatoes with spinach, tomatoes and feta.
One of my favorite ways to prepare breakfast potatoes is to combine them with fresh tomatoes, spinach, onion, feta and basil. Of course, the name of this recipe is actually deceiving because I eat them for any meal. To create a well rounded meal with fresh flavors, I pair the breakfast potatoes with a slice of La Terra Fina Spinach and Artichoke Florentine Quiche. Heat the quiche in the oven while you are preparing the potatoes and you will have an easy flavorful meal ready in less than 30 minutes.
Create a fresh and flavorful spring breakfast or brunch by pairing the quiche with the breakfast potatoes. The meal would be a great addition to Easter or Mother’s Day brunch. Save time without sacrificing flavor to create an easy yet impressive meal that the entire family will love.
Breakfast Potatoes with Spinach, Tomatoes and Feta
- 4 cups diced russet potatoes about 2 medium potatoes*
- 1/2 yellow onion diced
- 3 ounces fresh spinach
- 1 cup cherry tomatoes halved
- 1/3 cup feta cheese
- salt and pepper
- basil for garnish
- In a large cast iron or nonstick skillet, heat olive oil over medium heat. Add potatoes to the pan and toss to coat in olive oil. Cover the skillet with a lid and cook for 12 minutes. Uncover the skillet and add onion. Cook for an additional 10 to 12 minutes, or until the potatoes are softened. Stir in the spinach and cook until spinach is wilted, about 1 to 2 minutes. Remove from heat and top with tomatoes and feta. Season with salt and pepper. Garnish with fresh basil, as desired.
Nutrition InformationCalories: 674, Fat: 11g, Saturated Fat: 7g, Cholesterol: 44mg, Sodium: 673mg, Potassium: 3381mg, Carbohydrates: 124g, Fiber: 11g, Sugar: 12g, Protein: 24g, Vitamin A: 178.3%, Vitamin C: 116.5%, Calcium: 43.8%, Iron: 48.9%
*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.