Some of the best things have been discovered unintentionally. Like America, play dough and popsickles. Or penicillin. And also this Veggie and Cheese Brunch Skillet Dish! While I do not think this discovery was equally important as penicillin I do think that it was pretty darn phantastic nonetheless!
This recipe was born on Boxing Day 2014 when we woke up in the morning ravenous and longing for something savory with nothing in the fridge but the leftovers from the raclette feast of Christmas Day. Everything we had went in one pan was fried and finished off with all the cheese! The magic of chance!
So this Veggie and Cheese Brunch Skillet Dish is actually one of those amazing recipes that I make on repeat but that never made it on the blog. Until now. Here you go!
Bringing this recipe to you today was labor-intensive! Luckily it’s not at all labor-intensive for you to cook. Actually all you need is 15 minutes and one skillet. That’s it. As I said, pretty fantastic, isn’t it?
I made this Veggie and Cheese Brunch Skillet Dish 5 times over the course of the last two weeks. 3 times to get the perfect balance between savory and sweet, between crisp and soft and to find the perfect amount of melted cheese to make this a veggie dish that is healthy on the one hand but perfectly fitting the bill of comfort food as well.
The other two times I made it because I wanted to present this dish to you as beautiful as possible to make it look as wonderful as it tastes. Well the first time I fucked up completely! Let’s just say my new lense and I are not vibing yet! YET! So I went back and made the dish again for the fifth time in two weeks and tried to get a few decent pictures. I also made two runs to the grovery store through the rain. One for a bag of potatos and then another one for more cheese. But my planning skills shall not be discussed here!
I don’t think it is actually a secret that I didn’t mind the slightest to make this recipe that often. Because in my eyes it’s simply amazing! It’s perfect for brunch as it is satisfying and fuels you for the day with all those carbs, protein and fat. A sweepig blow for all the macros.
- 1 large onion (can sub for 2 spring onion for a milder taste)
- 4 - 6 medium potatos, cooked
- 1 bell pepper
- 1 cup tomatoes
- 1 cup sweet corn
- pepper to taste
- 1 tsp oil
- 1,5 - 2 cups grated cheese (I used gouda)
- Chop thee onions and tomatoes, cut the bell pepper in stripes and the potato in the desired shape
- In a large skillet heat the oil, then add the onions and potatoes and roast until slightly browned on medium heat
- Add the bell pepper, sweet corn and tomatoes, season with pepper and stir-fry for 3-5 minutes or until done
- Decrease the heat to low then add the cheese and let melt completely
- Serve immediately for experiencing the melted cheese paradise
Now that you are hopefully all hooked on that dish I think I have a confession to make!
For those of you who know me a little bit better it might not be the most shocking thing. I lied to you. I had the perfect measurements of this Veggie and Cheese Brunch Skillet Dish after the first try. But I am greedy and needed an excuse to make it a few times again. I am sorry.
Okay I am not!
I really fucked up with the pictures though! And the two grocery store runs. But maybe we can just pretend I said that for the sake of the joke, okay?
Have you ever found something you love love love by chance?
Happy weekend lovelies!
I want to eat this five times in a row. You know this dish sings to my veggie loving heart, and the melted Gouda….mmmm. This is going on the must make list. Like yesterday.
This dish sings so loud to my heart that I don’t her much else anymore 😉 I have a weakness for gouda! My favorite cheese ever! Please make this. I think you’d really enjoy it. And maybe sprinkle a little extra cheese on top.
Oh dammmmnnnn. This looks real good. That’s about all I can say. Thank god I just so happen to have a couple white potatoes and a bag of shredded cheese in my fridge. Drool.
Haha thanks Cora! If you make it please let me know how you liked it 🙂
1 cup of cheese per person? yep I’m completely on board with that! Especially when you make it Gouda!
I always forget how good sweet corn and cheese together are – in fact I always forget how good sweet corn is! I haven’t even cooked some cobs on the barbecue yet…! Well that has to be rectified!
Less cheese is just not satisfying enough! I love Gouda so much! I pretty much eat Gouda only.
And cheese and sweet corn are a match made in heaven! Add a little garlic and I need nothing else for the rest of my days!
You still have a few days of summer in front of you, so I guess there’s plenty of time to grill you some cobs. I am green with envy!