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Mediterranean Breakfast Skillet Recipe

This Mediterranean breakfast skillet recipe is perfect for a quick weeknight dinner.

Servings: 4

Active time: 30 minutes

Total time:


  • 1 Tbsp canola oil
  • 2 c Yukon gold potatoes, cubed
  • 2 c cherry tomatoes, halved
  • 2 Tbsp fresh garlic, minced
  • 1 lb lean ground beef or lamb, cooked
  • 1 Tbsp dried oregano leaves
  • coarse salt to taste
  • ground black pepper to taste
  • 4 Davidson's Safest Choice® pasteurized egg(s)
  • 1/4 c crumbled feta
  • 1/4 c dill, chopped
  • 1/4 c Kalamata olives, sliced (optional)
  • whole grain pita bread (optional)


  1. Heat canola oil in a large cast iron or non-stick skillet to medium heat. Add cubed potatoes and cooked until tender about 15-20 minutes, stirring occasionally. Add cherry tomatoes and sauté 2 minutes, until soft, then stir in garlic and sauté another 30 seconds. Stir in beef or lamb, dried oregano leaves, and salt and black pepper. Cook 2-3 minutes, until potatoes and meat are hot.
  2. Scoop hash onto 4 dinner plates. Heat skillet again to medium heat and coat with cooking spray. Crack eggs into the skillet and season with a pinch of salt and pepper. Cook until whites start to set, about 2 minutes. Turn skillet to low heat and cover with a lid. Cook an additional minute, just until the white is set on top, but yolk is runny. Place cooked eggs on plated hash.
  3. Top hash with feta and dill. Serve with whole grain pita bread and Kalamata olives if using.

Nutrition Facts

Serving Size (1/4 of recipe)
Total Servings 4

Amount Per Serving:

Nutrition Category Amount
Calories 450
Calories from Fat 230
Total Fat 25g (38% DV)
Saturated Fat 8g (40% DV)
Trans Fat 0g
Cholesterol 265mg (88% DV)
Sodium 420mg (18% DV)
23g (8% DV)
Dietary Fiber 3g (12% DV)
Sugars 3g
Protein 31g
Vitamin A 20%
Vitamin C 30%
Calcium 15%
Iron 25%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.