Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 314.8
- Total Fat: 12.4 g
- Cholesterol: 185.3 mg
- Sodium: 767.0 mg
- Total Carbs: 38.2 g
- Dietary Fiber: 12.6 g
- Protein: 18.6 g
View full nutritional breakdown of Veggie Skillet Supper calories by ingredient
Veggie Skillet Supper
Submitted by: LYNDASCHUHIntroduction
Quick fall supper, serve with toasted bread. Serves 4 people with one egg each. Quick fall supper, serve with toasted bread. Serves 4 people with one egg each.Number of Servings: 4
Ingredients
-
Olive Oil, 1 tbsp
Leeks, 1 cup
Garlic, 2 clove
Swiss Chard, 8 cup, cut into ribbons
Chicken Broth, 2 fl oz
1 tsp. smoked paprika
Egg, fresh, 2 large
Paprika, 1 tsp
Butternut Squash, 1 cup, cubes, roasted in 1 Tbs olive
oil
1 - 14.5 oz can Cannellini Beans
Salt and pepper to taste
Tips
Directions
Roast butternut squash in 1 Tbs oil for 15 minutes in 400 degree oven until squash is slightly browned. While squash is cooking, saute chopped leek and garlic in 1 Tbs olive oil for a few minutes until leek is soft in a large skillet. Add Cannellini beans and saute for a few minutes. Add Salt and pepper to taste. Add paprika and stir to mix. Add Swiss Chard and chicken broth, cover and steam chard. Stir and add squash and stir again. Make 4 small depressions and add one egg in each. Cover and steam until egg white is cooked but yoke still soft. Sprinkle egg with salt and pepper and a bit of paprika. Serves 4.
Serving Size: 4 servings, one egg each and about 2 cups veggies
Number of Servings: 4
Recipe submitted by SparkPeople user LYNDASCHUH.
Serving Size: 4 servings, one egg each and about 2 cups veggies
Number of Servings: 4
Recipe submitted by SparkPeople user LYNDASCHUH.
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