Eggs and Potato Skillet
Recipe: #10033
July 08, 2013
Categories: Breakfast, Eggs, Potatoes, Brunch, Gluten-Free, High Protein, more
"I like to make this on the morning weekends, well since I sleep in on the weekends it's more like a early lunch"
Original is 1 serving
Ingredients
Nutritional
- Serving Size: 1 (347.5 g)
- Calories 411.8
- Total Fat - 23.3 g
- Saturated Fat - 8.8 g
- Cholesterol - 472.7 mg
- Sodium - 718.7 mg
- Total Carbohydrate - 21.9 g
- Dietary Fiber - 3.6 g
- Sugars - 6.2 g
- Protein - 29.2 g
- Calcium - 433.5 mg
- Iron - 3.2 mg
- Vitamin C - 46.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Melt a little butter in large skillet over medium heat. Add onion, bell pepper and mushrooms; cook 3 minutes, stirring occasionally or until they are all softened.
Step 2
Add potatoes and cook until browned on both sides, stirring occasionally.
Step 3
Push vegetables to edges of skillet. Break eggs into skillet. Season eggs and vegetables with salt and pepper to taste. Sprinkle cheese over eggs and vegetables.
Step 4
Cover and cook 1 minute or until the eggs are done to the way you want them and cheese is melted.
Tips
No special items needed.
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