Spuds & Veggies Skillet

Spuds & Veggies Skillet

Serves 3-4

20 Minutes

A tasty breakfast scramble everyone can enjoy!

Recipe by: Notcho Nocheez


Baked Potatoes |

Skillet Scrambles |

Steamed Veggies |




  1. First, heat a non-stick medium to large skillet with the olive oil over medium-high heat for a few minutes.
  2. Add the onions, peppers, broccoli, greens, and potato.
  3. Add the garlic granules, sea salt & pepper and stir everything well. You can also wait to add the salt & pepper when you are ready to enjoy this dish!
  4. Stir this occasionally and let it cook for about 5 minutes. If the skillet starts to dry, add a tablespoon of water or veggie broth to prevent things from sticking to the pan.
  5. When the potatoes and veggies have browned, and the greens are wilted and soft, you can add the beans (if using). We recommend chickpeas (garbanzo beans), red beans, navy beans, or black beans. Any canned bean will work, just be sure to drain the beans before adding! Stir the mixture.
  6. Add Notcho Nocheez™ and stir until everything is incorporated.
  7. Serve in bowls with a side of Notcho Nocheez™, unsweetened ketchup, Sriracha sauce, liquid aminos, or tamari! Leftovers can be kept in the refrigerator for about 3 days in an air-tight container.

Recipe Notes:

Recipe Photos: