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Easy Egg Skillet Supper

By The Canadian Living Test Kitchen

Tested till perfect

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Easy Egg Skillet Supper

This recipe makes 4 servings

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Nutritional Info

Per serving: about -
cal 365
pro 20 g
total fat 19 g
sat. fat 8 g
carb 30 g
fibre 4 g
chol 304 mg
sodium 402 mg
% RDI: -
calcium 24
iron 19
vit A 36
vit C 162
folate 39

This tasty open-faced omelette takes only 15 minutes from start to finish and is as welcome at breakfast, brunch and lunch as it is for supper.

Ingredients

  • 3 red potatoes, (about 1 lb/454 g)
  • 1 tbsp extra-virgin olive oil
  • 1 onion, chopped
  • 1 sweet red pepper, chopped
  • 2 cups broccoli florets, and chopped peeled stalks
  • 6 eggs
  • 1/2 cup milk
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp hot pepper sauce
  • 3/4 cup shredded Cheddar cheese
  • 1 tbsp minced fresh parsley

Preparation

Scrub potatoes; cut into 1/2-inch (1 cm) cubes. In large nonstick heatproof skillet, heat oil over medium-high heat; fry potatoes and onion, stirring occasionally, just until golden, about 5 minutes. Add 1/2 cup (125 mL) water; cover and simmer until potatoes are tender and water is evaporated, about 5 minutes.

Add red pepper and broccoli; cook, stirring occasionally, until vegetables are softened, about 3 minutes.

In bowl, whisk together eggs, milk, salt, pepper and hot pepper sauce; pour over vegetables. Sprinkle with cheese; cook over medium-low heat just until eggs are set, about 10 minutes. Broil until golden, about 2 minutes. Sprinkle with parsley.

Source : Canadian Living Magazine: October 2007

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