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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
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Veggie Skillet Supper

Submitted by: LYNDASCHUH

Introduction

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

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.






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