Rating: 3 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Packed with sliced potato, onion, bell pepper, and chopped tomato, this hearty egg main dish is ideal for breakfast, brunch or a light supper.

Recipe by Cooking Light May 1998


Credit: Becky Luigart-Stayner; Styling: Cathy Muir

Recipe Summary

6 servings


Ingredient Checklist


Instructions Checklist
  • Heat oil in a 10-inch cast-iron skillet coated with cooking spray over medium heat. Add onion, bell pepper, and garlic; sauté 5 minutes. Arrange potato over onion mixture; sprinkle with salt, black pepper, and red pepper. Cover, reduce heat to medium-low, and cook 20 minutes or until potato is tender.

  • Preheat broiler. Combine eggs, parsley, and chives in a medium bowl; stir well with a whisk. Pour over vegetables; cook over medium heat 10 minutes or until almost set. Top with tomato; broil 4 minutes or until browned and set. Garnish with parsley sprigs, if desired.

Nutrition Facts

175 calories; calories from fat 33%; fat 6.4g; saturated fat 1.8g; mono fat 2.6g; poly fat 0.9g; protein 8.7g; carbohydrates 21.2g; fiber 2.4g; cholesterol 221mg; iron 1.6mg; sodium 365mg; calcium 42mg.