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One-Pan Vegetarian Breakfast.

Takes 30 Minutes, Serves 1

One-Pan Veggie Breakfast.


(For the Potatoes)

• 1 Large Potato

• 1tsp Smoked Paprika

• 1tsp Garlic Granules

• 1tsp Dried Parsley

• Salt

• Black Pepper

• 1tsp Dried Oregano

• 1tbs Olive Oil

(for the Mushrooms)

• 50g Shiitake Mushrooms (5 Mushrooms)

• ½ tsp Garlic Granules

• Salt

• Pepper

(For the Tomatoes)

• 6 Cherry Tomatoes

• Pinch of Salt

• Pinch of Pepper

• Pinch of Caster Sugar

(For the Eggs)

• 2 Large Eggs

• ¼ Bunch of Chives

• 1tbs Milk

• Pepper

• Salt


1. Wash and peel your potatoes.

2. Bring a frying pan to medium high heat.

3. Dice your potato into cubes.

4. Add to the hot pan and add enough water to just cover the potatoes.

5. Season with a big pinch of salt and cover with a lid.

6. Cook the potatoes until they are just cooked (you can check if a fork can easily pierce one, but it should still hold its shape).

7. Meanwhile wash your tomatoes, chives and mushrooms.

8. Cut your tomatoes and mushrooms in half and separately set to one side.

9. Finely slice the chives and set to one side.

10. Strain the water and turn the pan to high heat.

11. Add the olive oil and cook the potatoes until they start to turn golden on one side.

12. Turn the potatoes over so they can cook on the other side and add the seasoning.

13. Sauté them for 5 minutes until they are crispy and golden.

14. Remove them from the pan onto a plate and set to one side.

15. Drizzle a bit of olive oil into the pan and add the mushrooms.

16. Allow the mushrooms to start to turn golden, add some pepper to taste along with the garlic granules and sauté them.

17. Once the mushrooms turn golden move them to one side of the pan.

18. Drizzle some olive oil in the pan and place the tomatoes flat side down in the pan and leave them cook until they start to caramelise.

19. Turn them over then season the tomatoes with the salt, pepper and caster sugar.

20. Season the mushrooms with salt and add the potatoes back into the pan to warm up.

21. Crack the eggs in a cup and add the milk and black pepper to taste.

22. Remove the potatoes, mushrooms and tomatoes from the pan and onto your plate.

23. Turn the heat down to low and rinse any residue out of your pan before you scramble your eggs.

24. Add 1 tbs of olive oil into your pan and add the eggs.

25. Using a spatula start to scramble your eggs removing the pan from the heat every few seconds so the eggs don’t overcook.

26. Add the chives to the eggs and then season with salt.

27. Once the eggs are cooked to your liking remove from the heat.

28. Serve with your mushrooms, tomatoes and potatoes and enjoy!


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