POTATO AND EGG SKILLET*
Source of Recipe
Source: "The Complete Diabetes Prevention Plan"
Recipe Introduction
Yield: 4 servings
List of Ingredients
- 5 cups shredded frozen (unthawed) hash brown potatoes
- 1/4 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1/4 teaspoon salt
- Butter-flavored cooking spray
- 4 large eggs
- 3/4 cup shredded reduced-fat Cheddar cheese
Place the potatoes, onion, bell pepper, and salt in a
large bowl and toss to mix well. Coat a large nonstick
skillet with the cooking spray and spread the potato
mixture loosely over the bottom of the skillet.
Place the skillet over medium heat, cover, and cook
for 4 minutes just until the potatoes are beginning to
turn color on the bottom. Spray the tops of the potatoes
with the cooking spray, turn them with a spatula (do not
press or pack them down), and cook for 4 minutes more,
until the potatoes are golden brown on the bottom.
Spray and turn the potatoes again, then reduce the heat under
the skillet to medium-low. Makes 4 wells in the potato mixture,
spacing them evenly apart, and spray the bottom of the skillet
in each well with cooking spray. Break an egg into each well.
Cover the skillet and cook for about 3 minutes, until the
whites are firm and the yolks are beginning to thicken.
Sprinkle the cheese over the top, cover, and cook for an
additional minute, or just until the cheese is melted. Serve hot.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 224, Carbohydrate: 21 g, Cholesterol: 201 mg,
Fat: 7 g, Saturated Fat: 2.5 g, Fiber: 2.9 g,
Protein: 16 g, Sodium: 408 mg, Calcium: 213 mg
Diabetic Exchanges: 2 Medium-Fat Meat, 1-1/4 Starch
Recipe
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