Easy Egg Skillet Supper
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.
Servings: 4
Ingredients:
| 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% |
-
3 red potatoes, (about 1 lb/500 g)
1 tbsp (15 mL) extra-virgin olive oil
1 onion, chopped
1 sweet red pepper, chopped
2 cups (500 mL) broccoli florets and chopped peeled stalks
6 eggs
1/2 cup (125 mL) milk
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) pepper
1/4 tsp (1 mL) hot pepper sauce
3/4 cup (175 mL) shredded Cheddar cheese
1 tbsp (15 mL) 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.
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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