Easy Egg Skillet Supper

Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: October 2007

Ingredients

  • 3 red potatoes (about 1 lb/454 g)
  • 1 tablespoon 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 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon hot pepper sauce
  • 3/4 cups shredded Cheddar cheese
  • 1 tablespoon minced fresh parsley

Method

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.

Nutritional facts Per serving: about

  • Sodium 402 mg
  • Protein 20 g
  • Calories 365.0
  • Total fat 19 g
  • Cholesterol 304 mg
  • Saturated fat 8 g
  • Total carbohydrate 30 g

%RDI

  • Iron 19.0
  • Fibre 0.0
  • Folate 39.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 24.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 36.0
  • Vitamin C 162.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Easy Egg Skillet Supper

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