Vegetarian

Spinach, Egg and Potato Skillet is for Breakfast.

Spinach, Egg and Potato Skillet takes 5 minutes to prepare.

Spinach, Egg and Potato Skillet takes 15 minutes to cook.

Spinach, Egg and Potato Skillet makes 2 servings.

The ingredients for Spinach, Egg and Potato Skillet are:

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

Here is how you make Spinach, Egg and Potato Skillet:

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

The nutritional information for Spinach, Egg and Potato Skillet is:

• 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