Running on Real Food · by Deryn Macey★ 5.0 (3)
Southwest Vegan Breakfast Skillet
NUTRITION · PER SERVING15M COOK
CAL 24%·PRO 75%
CARBS 46G37% OF CAL
13G FIBER17G OTHER16G TOTAL SUGAR
FAT 21G38% OF CAL
2G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick Southwest-seasoned vegetable skillet with sausage, served with avocado and salsa. Highly customizable and ready in 15 minutes for breakfast.
mainamericanegg dishpork🍳 skilletdairy freegluten freevegan
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 1 cup sliced mushrooms (100 g)
- 1 cup diced zucchini (125 g)
- 1/2 cup onion (red or white (75 g))
- 1/2 cup chopped green onion (30 g)
- handful of fresh chopped cilantro
- 1/2 a red bell pepper (diced)
- 1 sliced vegan sausage (such as Field Roast)
- 1 tsp garlic powder
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- salt and pepper (to taste)
- avocado (for serving)
- salsa (for serving)
At a glance
PER SERVING · TIME 15M
CAL 24%·PRO 75%
CARBS 46G37% OF CAL
13G FIBER17G OTHER16G TOTAL SUGAR
FAT 21G38% OF CAL
2G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 1660mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1600mg
- Calcium
- 145mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1660MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.