- 2 large Eggland's Best Organic Eggs
- 1 medium Zucchini
- 1 medium Tomato
- 1/2 pound Baby Spinach
- 2 Portobello Mushrooms
- 2 slices Havarti cheese (2 ounces)
- 2 medium Red Potatoes
- Clarified Butter (or Olive Oil)
- Salt & pepper (to taste)
- Wash potatoes. Dice into small cubes. Pour diced potatoes into small pot, cover with cold water and bring to a boil. Reduce heat, cover and simmer until tender. Rinse potatoes under cool tap water to stop cooking process. Drain and set aside.
Wash remaining vegetables (zucchini, tomato, spinach, and Portobello mushrooms) and dice into small cubes.
Coat an oven-safe saute pan with a small amount of clarified butter (or vegetable oil) and heat. Add vegetables in the following order: potatoes, zucchini, Portobello mushrooms, tomato and spinach. Saute ingredients until vegetables are crisp tender and all liquid has evaporated; season to taste with salt and pepper.
Place two slices of Havarti cheese on top of vegetables and place on oven broiler rack to melt cheese. When cheese is melted, remove pan from broiler.
Prepare Eggland's Best Organic eggs as you prefer them; chef's suggestion is sunny-side up.
Place vegetables on a serving plate, top with eggs and enjoy!
Vegetarian, Ready in 15 min., recipe by Chef Frank Georgacopoulos, Meli Cafe and Juice Bar, Chicago, IL. Genuine restaurant recipe
1/2 Portion: Calories 387; Fat 22g (49.2% calories from fat); Protein 21g; Carbohydrate 30g; Dietary Fiber 7g; Cholesterol 223mg; Sodium346mg. Exchanges: 1 Grain (Starch); 2 Lean Meat; 3 Vegetable; 3 Fat.
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