Rating: 5 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
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  • 4 star values: 0
  • 5 star values: 5

Most breakfast proteins—ham, sausage, bacon—are loaded with flavor, but that indulgence comes at a sodium- and saturated fat-filled cost. Have your bacon (and eat it, too) by using a small amount to season an entire pan of plants. Bonus: The fat helps you absorb the fat-soluble vitamins A and K. If you don't have feta, you can try substituting goat cheese. And if you can have the extra calories and fat, adding a fried egg on top isn't a bad idea by any means. 

Sidney Fry, MS, RD
Recipe by Cooking Light September 2016

Gallery

Iain Bagwell; Styling: Catherine Crowell Steele

Recipe Summary

active:
20 mins
total:
25 mins
Yield:
Serves 2 (serving size: 1 bowl)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place bacon in a large cast-iron skillet over medium heat; cook 5 minutes or until just starting to crisp. Add onion; sauté 3 minutes. Add garlic; sauté 1 minute. Add bell peppers; sauté 4 minutes. Add potato, salt, crushed red pepper, and stock. Cover and cook 9 minutes or until potatoes are tender. Add spinach; cook, uncovered, 1 minute or until spinach wilts. Divide mixture between 2 bowls; sprinkle with cheese.

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Nutrition Facts

177 calories; fat 5.5g; saturated fat 3g; mono fat 0.7g; poly fat 0.2g; protein 9g; carbohydrates 24g; fiber 5g; cholesterol 20mg; iron 2mg; sodium 482mg; calcium 167mg; sugars 7g; added sugar 0g.
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