|6 Petite||Red potatoes, diced|
|2 Tablespoons||Olive oil|
|1 Medium||Orange bell pepper, diced|
|1 Small||Onion diced|
|3 Cloves||Garlic, minced|
|2 Cups||Sliced mushrooms|
|2 Cups||Kale, stems removed & chopped|
Makes 4 servings
Total Fat: 12g
Saturated Fat: 3g
Dietary Fiber: 6.5g
In a large nonstick skillet over medium heat, add 2 tablespoons of olive oil, potatoes, garlic, onions, and bell pepper. Toss until evenly coated in the oil.
Cover skillet with a large lid, stirring occasionally until the potatoes are tender. This may take about 20 minutes.
Add mushrooms and kale, and cook until kale is tender. Season with salt and pepper to taste.
Using a wooden spoon, make four holes in the potatoes to reveal the bottom of the skillet. Crack an egg into each hole. Replace lid and cook until eggs are cooked to your liking; about 5 minutes or until the egg whites set. Serve warm and enjoy!
MyPlate Equivalents: Protein 1 oz, Grain 0, Fruit 0, Vegetable 3.25 cup, Dairy 0