Food & Nutrition

Scrambled Egg-Stuffed Potatoes With Peppers and Onions

Scrambled Egg-Stuffed Potatoes With Peppers and Onions

Andrew Purcell, Carrie Purcell

Makes 2 Servings

Ingredients
  • 2 medium Idaho potatoes, washed
  • 1tablespoon olive oil, divided
  • Salt
  • Pepper
  • 1 medium yellow onion, thinly sliced
  • 1 medium red bell pepper, cored and thinly sliced
  • 2cloves garlic, thinly sliced
  • 3 large eggs, beaten
  • 2ounces grated cheddar
  • 1tablespoon chopped parsley
Directions
  1. Heat oven to 400°.

  2. Pierce each potato several times with a fork, then rub each with ½ teaspoon olive oil and season with salt and pepper. Wrap each potato tightly in aluminum foil.

  3. Roast until potatoes are soft and cooked through, 50 to 60 minutes.

  4. When potatoes are about 20 minutes from being finished, begin cooking vegetables and eggs. In a large skillet over medium-low heat, heat remaining 2 teaspoon olive oil. Add onion, season with salt and pepper, and cook, stirring occasionally, until onion is very soft, about 10 minutes. Raise heat to medium and add bell pepper and garlic. Cook, stirring occasionally, until pepper is soft, about 5 minutes more. Remove skillet from heat and set aside.

  5. Heat a small nonstick skillet over medium-low heat. Add eggs and season with salt and pepper. Cook, stirring constantly, until mostly set. Remove from heat and add cheddar and parsley. Stir to melt cheese.

  6. When potatoes are cooked, unwrap foil and cut each potato open lengthwise. Fill with vegetable mixture, then top with scrambled eggs.

Nutrition Per Serving

453 calories
24 g fat (9 g saturated)
41 g carbs
11 g sugar
7 g fiber
21 g protein

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