Vegan Breakfast Skillet

This delicious savory Vegan Breakfast Skillet is loaded with lightly seasoned chickpeas, onion, red pepper, tomato, mushrooms and spinach, and it’s served with oven-roasted potatoes, avocado and salsa.  It’s super delicious, satisfying, and it makes a healthy plant based breakfast your whole family will love!

This Vegan Breakfast Skillet is loaded with chickpeas, onion, red pepper, tomato, mushrooms and spinach, and it's served with oven-roasted potatoes

This is heart healthy breakfast is my riff on a chickpea scramble served at the cafe of my local health food store.  Reheated leftovers are great for lunch and dinner too!

This Vegan Breakfast Skillet is loaded with chickpeas, onion, red pepper, tomato, mushrooms and spinach, and it's served with oven-roasted potatoes

BREAKFAST SKILLET RECIPE

Just a few ingredients make a healthy breakfast that you’ll want to make time and time again.  I make this breakfast skillet at least once a week.   

  • Chickpeascanned chickpeas (garbanzo beans)
  • Vegetables – onions, red pepper, tomatoes, spinach and mushrooms
  • Seasoning – Italian seasoning and dried dill
  • Garnish – avocado and salsa

HOW TO MAKE THIS VEGAN BREAKFAST SKILLET

This heart healthy breakfast comes together in about 20 minutes (not including time for the oven roasted potatoes)

  • Saute – the onion and red pepper are sauted in a little olive oil about 5-7 minutes or until tender, then we add the mushrooms and tomatoes and saute another minute or two
  • Season – sprinkle the mixture with Italian seasoning, dried dill and freshly ground black pepper
  • Simmer – add the about 3-4 tablespoons water to create a stew-like texture with the tomatoes which will lightly coat the chickpeas
  • Add Chickpeas  – the chickpeas are added to the pan and about 1/4 of them are lightly mashed and then cook for about 2-3 minutes
  • Add Greens – toss in the spinach and cook until just wilted
  • Serve – I serve this with oven roasted potatoes
  • Garnish – top with avocado (chopped or sliced)  and salsa

VARIATIONS

  • Black beans instead of chickpeas
  • Kale instead of spinach
  • Add chopped zucchini
  • Add 1-2 cloves garlic (like my son does)

This Vegan Breakfast Skillet is loaded with chickpeas, onion, red pepper, tomato, mushrooms and spinach, and it's served with oven-roasted potatoes

WHAT TO SERVE WITH THIS HEALTHY VEGAN BREAKFAST

I serve this breakfast skillet with oven roasted potatoes, but it could also be served with…

This Vegan Breakfast Skillet is loaded with chickpeas, onion, red pepper, tomato, mushrooms and spinach, and it's served with oven-roasted potatoes

This Vegan Breakfast Skillet is loaded with chickpeas, onion, red pepper, tomato, mushrooms and spinach, and it's served with oven-roasted potatoes

HEALTH BENEFITS OF CHICKPEAS

  • Rich source of vitamins, minerals and fiber
  • High in protein, making them a great alternative to meat for vegetarians and vegans alike
  • Contain almost all of the essential amino acids (except for one – methionine), so chickpeas aren’t quite a complete protein
  • Low calorie
  • May help manage blood sugar levels
  • Heart healthy (due to the magnesium and potassium properties found in chickpeas) (1)
  • May help prevent high blood pressure
  • May help reduce triglycerides and LDL cholesterol levels (the bad kind) (2) (3)

This Vegan Breakfast Skillet is loaded with chickpeas, onion, red pepper, tomato, mushrooms and spinach, and it's served with oven-roasted potatoes

MORE EASY BREAKFAST RECIPES YOU’LL LOVE

This Vegan Breakfast Skillet is loaded with chickpeas, onion, red pepper, tomato, mushrooms and spinach, and it's served with oven-roasted potatoes
Yield: 4 servings

Vegan Breakfast Skillet

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

This is a delicious savory Vegan Breakfast Skillet is loaded with lightly seasoned chickpeas, onion, red pepper, tomato, mushrooms and spinach, and it's served with oven-roasted potatoes, avocado and salsa.  It's super delicious, satisfying, and it makes a healthy plant based breakfast your whole family will love!-6 servings

Ingredients

  • 2 14-ounce cans chickpeas (garbanzo beans)
  • 1 large onion
  • 1/2 small red pepper
  • 2 Roma tomatoes
  • 4-6 mushrooms
  • 2-1/2 teaspoons Italian seasoning
  • 1 teaspoon dried dill
  • 3/4 cup spinach, chopped
  • 3-4 tablespoons water
  • Season with salt and freshly ground black pepper

Instructions

  1. Heat oil in a skillet and saute onion, red pepper until tender. Add the mushrooms, tomatoes and water and cook another 3-4 minutes until the tomatoes produce a stew-like texture.
  2. Add the Italian seasoning, dill and freshly ground black pepper.
  3. Add the chickpeas, mashing about 1/4 of them and cook for another 2-3 minutes. Add another tablespoon or two of water to add more moisture.
  4. Toss in the spinach and cook another minute, just until wilted.
  5. Serve with oven-roasted potatoes, avocado and salsa

Notes

VARIATIONS

  • Black beans instead of chickpeas
  • Kale instead of spinach
  • Add chopped zucchini
  • Add 1-2 cloves garlic (like my son does)

WHAT TO SERVE WITH THIS HEALTHY VEGAN BREAKFAST

I serve this breakfast skillet with oven roasted potatoes, but it could also be served with...

  • Oven roasted sweet potatoes
  • Mashed potato patty
  • Quinoa
  • Brown rice
  • Spanish rice

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 364Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 116mgCarbohydrates: 63gFiber: 18gSugar: 13gProtein: 20g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations.

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