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Nutrition Facts
Serving Size
½ of recipe
Calories
332
Total Fat
11 g
Saturated Fat
3 g
Sodium
256 mg
Total Carbohydrate
43 g
Dietary Fiber
4.5 g
Protein
14 g
Ingredients and Preparation
Ingredients
Measures
Olive oil
1 tablespoon
Baby red potatoes, thinly sliced
6
Small white onion, thinly sliced
1
Salt
¼ + ¼ teaspoon
Freshly ground pepper to taste
Large eggs
6
Dried oregano
1 teaspoon
Dried thyme
1 teaspoon
Dried red pepper flakes
¼ teaspoon
Cooking spray
Directions
- Heat oil in a 12-inch pan over medium heat. Layer potatoes and onion in pan, season with ¼ teaspoon salt and pepper, and cover. Cook, stirring every couple of minutes, until potatoes are cooked, about 15-20 minutes. Remove from heat and cool 5 minutes.
- In a large bowl, whisk together eggs, oregano, thyme, pepper flakes, ¼ teaspoon salt, and pepper. Add potato mixture to eggs.
- Wipe pan clean, coat generously with cooking spray, and warm over medium-low heat. Pour egg and potato mixture into pan, cover, and cook until eggs are set, about 10 minutes.
- Slice into wedges and serve.