Light supper
In a large skillet, heat oil, add potatoes, onion, thyme, and salt. Saute for 12 to 15 minutes until potatoes are tender and beginning to brown. Stir in lemon zest, lemon juice and kale. Cook until kale is wilted, about 3 minutes.
Flatten out vegetables in pan and crack eggs overtop and sprinkle with pepper. Top with lid or cover and cook over medium heat for 4 to 5 minutes, until eggs are set with still-runny yolks.
Serve warm
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (339g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 400 | ||
Calories from Fat: 258 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.6g | 38 % | |
Saturated Fat 4.3g | 21 % | |
Monounsaturated Fat 7.8g | ||
Polyunsanturated Fat 15g | ||
Cholesterol 4.9mg | 2 % | |
Sodium 413.5mg | 14 % | |
Potassium 787mg | 21 % | |
Total Carbohydrate 31g | 9 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 26.7g | ||
Protein 7.9g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 400
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