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can use sliced Canadian bacon for a lower-fat version of this hearty egg
Prep: 5 min
Total: 40 min
tablespoons olive oil
large sweet onions, thickly sliced
teaspoon coarse salt
teaspoons balsamic vinegar
cups cubed (½ inch) cooked potatoes
cup cooked greens, such as mustard or kale, chopped
slices bacon, cooked and crumbled (optional)
large eggs, beaten
Directions 1. Preheat the oven to 350°F.
2. In a 10-inch ovenproof skillet, heat the oil
over medium heat. Add the onion slices, 1/2 teaspoon of the salt, and 1/8
teaspoon of the pepper. Cook, turning with tongs, until well browned, about 10
minutes. Sprinkle with the vinegar and cook 1 minute longer.
3. Add the potatoes, greens, bacon (if
using), and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Pour the eggs
over the vegetables and stir to blend. Cook over medium heat until the mixture
begins to set, about 3 minutes.
4. Place the skillet in the oven and bake for
15 minutes, or until set. Let stand 5 minutes, then invert onto a platter. Cut
into wedges to serve.
Nutritional Facts per
Calories 213.8 cal
Fat 11.3 g
Cholesterol 284.9 mg
Sodium 557.5 mg
Total sugars 6.8 g
Dietary fiber 2 g