Name: Seitan and potato breakfast skillet
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz seitan wheat protein, crumbled; 6 oz red potatoes, diced into 1/2-inch pieces; 3.5 oz white button mushrooms, sliced; 1.5 oz spinach; 1/3 cup yellow onion, diced; 2 tsp extra virgin olive oil; 1/4 tsp salt; 1/2 tsp black pepper; 1/2 tsp smoked paprika; 2 tbsp water; 1 tsp lemon juice

Nutrition

Per serving

441 calories

Protein: 45g; 40% of calories
Carbs: 44g; 39% of calories
Fat: 10g; 20% of calories

Instructions

Prep 15 min · Cook 20 min

Heat half the olive oil in a 12-inch nonstick skillet over medium heat. Add the potatoes and salt, then pour in the water. Cover and cook for 8 to 10 minutes until a fork easily pierces the potatoes.
Uncover the skillet and let any remaining water cook off. Cook for 5 minutes more, stirring occasionally, until the potatoes are golden and crisp. Transfer the potatoes to a plate and set aside.
Heat the remaining oil in the same skillet. Add the crumbled seitan, onions, and mushrooms. Cook for 8 minutes, stirring often, until the mushroom liquid has evaporated and the seitan starts to brown.
Return the potatoes to the skillet. Add the spinach, black pepper, and smoked paprika. Cook for 2 minutes until the spinach is wilted and the spices are fragrant. Stir in the lemon juice and serve.

Nutrition

Ingredients

Instructions

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