Italian Egg and Potato Skillet
- Number of Servings: 4
Ingredients
4 small baking potatoes1/4 - 1/2 c diced onion1 med zucchini, chopped2 tbs EVOO2 tbs SBL1/4 tsp sea salt12 twists fresh ground pepper4 eggs
1. Sautee potatoes and onion in oil covered, over med-high heat, 5 min.
2. Add butter, cook covered, 5 min more or until almost tender.
3. Add zucchini, salt, and pepper. Cover and reduce heat to med-low. Cook 5 min or until tender.
4. Make 4 indentations in the mixture and break an egg into each. Cover and cook until eggs are cooked through, about 4 min.
Note: eggs will not LOOK done
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user MERAPHIS.
2. Add butter, cook covered, 5 min more or until almost tender.
3. Add zucchini, salt, and pepper. Cover and reduce heat to med-low. Cook 5 min or until tender.
4. Make 4 indentations in the mixture and break an egg into each. Cover and cook until eggs are cooked through, about 4 min.
Note: eggs will not LOOK done
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user MERAPHIS.
Nutritional Info Amount Per Serving
- Calories: 299.9
- Total Fat: 14.7 g
- Cholesterol: 212.5 mg
- Sodium: 123.7 mg
- Total Carbs: 33.2 g
- Dietary Fiber: 4.0 g
- Protein: 10.2 g