Nutrition Facts
Country Veggie Breakfast Skillet
Calories
359 Per ServingProtein
14g Per ServingFiber
7g Per ServingNutrition Facts
Calories | 359 | |
---|---|---|
Total Fat | 12.1 g | |
Saturated Fat | 2.6 g | |
Trans Fat | 0.0 g | |
Polyunsaturated Fat | 1.9 g | |
Monounsaturated Fat | 6.8 g | |
Cholesterol | 186 mg | |
Sodium | 250 mg | |
Total Carbohydrate | 52 g | |
Dietary Fiber | 7 g | |
Sugars | 10 g | |
Protein | 14 g |
Dietary Exchanges
1 vegetable, 1 lean meat, 2 fat
Ingredients
-
4 large eggs -
6 petite red potatoes (diced) -
2 tablespoons olive oil -
1 medium orange bell pepper (diced) -
1 small onion (diced) -
3 cloves garlic (minced) -
2 cups sliced mushrooms -
2 cups kale (stems discarded, chopped) -
1/4 teaspoon salt and pepper
Directions
-
In a large nonstick skillet over medium heat, add 2 tablespoons of olive oil, potatoes, garlic, onions, and bell pepper. Toss until evenly coated in the oil. -
Cover skillet with a large lid, stirring occasionally until the potatoes are tender. This may take about 20 minutes. -
Add mushrooms and kale and cook until kale is tender. Season with salt and pepper to taste. -
Using a wooden spoon, make four holes in the potatoes to reveal the bottom of the skillet. Crack an egg into each hole. Replace lid and cook until eggs are cooked to your liking; about 5 minutes or until the egg whites set. Serve warm and enjoy!