Egg Breakfast Skillet
(1 vote)
(1 vote)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
243
calories
Calories
Healthy, because
Even smarter
Nutritional values
This recipe is very well rounded, containing proteins, carbs, fats, and nutrients. It is the perfect way to start your day, because it will give you energy and fill you up without a crash later in the day.
You can use sweet potatoes for a fun variation, and you can use egg whites for a lighter, low calorie variation.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 243 cal. | (12 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 30.2 μg | (50 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 16.8 μg | (37 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 496 mg | (12 %) | ||
| Calcium | 47 mg | (5 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 8.6 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 248 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 12 ozs new potatoes (sliced)
- salt
- 3 Tbsps clarified butter
- 1 onion (chopped)
- 3 ½ ozs button Mushrooms (halved)
- freshly ground Black pepper
- 11 ozs Spinach (chopped)
- 4 eggs
- ½ tsp crushed Red pepper flakes
Preparation steps
1.
Cook the potatoes in a pan of boiling salted water for about 5 minutes until just tender. Drain well.
2.
Heat 2 tablespoons of butter ina frying pan and cook the onion and mushrooms for 8-10 minutes until softened.
3.
Add the potatoes and season with salt and pepper. Cook for a few minutes until the potatoes are golden.
4.
Add the spinach and remaining butter and cook, stirring, until the butter has melted.
5.
Make 4 wells in the mixture and break an egg into each well. Reduce the heat, cover and cook for 5-6 minutes until the eggs are set. Sprinkle with red pepper flakes and serve immediately.
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