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Cheesy Potato & Egg Skillet

Cheesy Potato & Egg Skillet
Cheesy Potato & Egg Skillet is a gluten free and vegetarian main course. This recipe serves 6. One portion of this dish contains roughly 15g of protein, 14g of fat, and a total of 270 calories. This recipe covers 15% of your daily requirements of vitamins and minerals. If you have olive oil, canned tomatoes, basil leaves, and a few other ingredients on hand, you can make it. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

1
Heat oil in large nonstick skillet on medium heat.
Ingredients you will need
Cooking OilCooking Oil
Equipment you will use
Frying PanFrying Pan
2
Add potatoes and onions; cover. Cook 16 to 18 min. or until vegetables are tender and golden brown, stirring occasionally. Stir in tomatoes.
Ingredients you will need
VegetableVegetable
PotatoPotato
TomatoTomato
OnionOnion
3
Pour eggs over vegetable mixture. (Do not stir.) Cover; cook 12 to 14 min. or until eggs are set.
Ingredients you will need
VegetableVegetable
EggEgg
4
Top with cheese and basil; cook, covered, 2 to 3 min. or until cheese is melted.
Ingredients you will need
CheeseCheese
BasilBasil

Equipment

DifficultyHard
Ready In51 m.
Servings6
Health Score7
Gluten FreeVegetarian
DietsGluten FreeLacto Ovo Vegetarian
Dish TypesLunchMain CourseMain DishDinner
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