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Prep Time:25 minsTotal Time:25 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:25 minsTotal Time:25 minsServings:4Yield:4 servings
Prep Time:25 mins
Prep Time:
25 mins
Total Time:25 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil, divided1mediumwaxy potato, cut into 1/4-inch pieces12ouncesasparagus, trimmed and cut into 3/4-inch pieces½teaspoonsalt, divided4largeeggs, lightly beaten½teaspoonground pepper
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil, divided
1mediumwaxy potato, cut into 1/4-inch pieces
12ouncesasparagus, trimmed and cut into 3/4-inch pieces
½teaspoonsalt, divided
4largeeggs, lightly beaten
½teaspoonground pepper
DirectionsHeat 1 tablespoon oil in a medium nonstick skillet over medium heat. Add potato and cook, stirring occasionally, until golden brown, about 12 minutes. Transfer to a plate.Add the remaining 1 tablespoon oil and asparagus to the pan. Cook, stirring occasionally, until the asparagus is tender, 3 to 4 minutes. Return the potato to the pan and season with 1/4 teaspoon salt. Add eggs and the remaining 1/4 teaspoon salt and pepper. Reduce heat to medium-low and cook, stirring occasionally, until the eggs are set, 1 to 2 minutes.Originally appeared: EatingWell Magazine, March 2020
Directions
Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Add potato and cook, stirring occasionally, until golden brown, about 12 minutes. Transfer to a plate.Add the remaining 1 tablespoon oil and asparagus to the pan. Cook, stirring occasionally, until the asparagus is tender, 3 to 4 minutes. Return the potato to the pan and season with 1/4 teaspoon salt. Add eggs and the remaining 1/4 teaspoon salt and pepper. Reduce heat to medium-low and cook, stirring occasionally, until the eggs are set, 1 to 2 minutes.
Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Add potato and cook, stirring occasionally, until golden brown, about 12 minutes. Transfer to a plate.
Add the remaining 1 tablespoon oil and asparagus to the pan. Cook, stirring occasionally, until the asparagus is tender, 3 to 4 minutes. Return the potato to the pan and season with 1/4 teaspoon salt. Add eggs and the remaining 1/4 teaspoon salt and pepper. Reduce heat to medium-low and cook, stirring occasionally, until the eggs are set, 1 to 2 minutes.
Originally appeared: EatingWell Magazine, March 2020
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Nutrition Facts(per serving)177Calories12gFat10gCarbs8gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
