Spinach, Egg and Potato Skillet
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 302.1
- Total Fat: 11.6 g
- Cholesterol: 234.9 mg
- Sodium: 359.8 mg
- Total Carbs: 28.6 g
- Dietary Fiber: 4.3 g
- Protein: 21.6 g
View full nutritional breakdown of Spinach, Egg and Potato Skillet calories by ingredient
Introduction
The runny eggs and cheese drip down into the potatoes, so you won't miss the cooking oil you might normally use. The potatoes form a spicy, crusty base. The runny eggs and cheese drip down into the potatoes, so you won't miss the cooking oil you might normally use. The potatoes form a spicy, crusty base.Number of Servings: 2
Ingredients
-
2 c peeled, diced potatoes
1 t. cayenne pepper
pinch of salt
1 t. dried chives
1 c. frozen spinach, thawed and drained
2 oz. fresh mozzarella cheese (from the ball), sliced into bits.
2 eggs
2 egg whites
Directions
Spray a nonstick skillet with cooking spray and heat to med-high. Add the potatoes, then give them another spritz of cooking spray. Add the cayenne pepper and salt. Cook the potatoes for about 10 minutes or until they're starting to get brown and crispy. Stir in the chives. Crack all your eggs in a bowl and remove 2 yolks, then gently pour the eggs on top of the potatoes. Sprinkle the spinach on top of the egg whites and potatoes (leave the egg yolks free and clear.) Cover and let them cook until the eggs are set. Top with the cheese, turn the heat off and cover. Allow the cheese to melt. Slice through the crusty potato base to get them out of the pan.
Serves 2.
Number of Servings: 2
Recipe submitted by SparkPeople user ROCKMAMA72.
Serves 2.
Number of Servings: 2
Recipe submitted by SparkPeople user ROCKMAMA72.
