3/4 pound small white potatoes, cut into 1/2 inch pieces
3 T unsalted butter
1 med yellow onion, diced small
1 large red bell pepper, seeded and diced small
1/2 t re-pepper flakes
1 package (10 oz) frozen spinach, thawed and excess liquid squeezed out (I used fresh)
8 Eggs (I used 4)
1 ounce grated Parmesan (1/4 c)
1T chopped fresh parsley
1. In a large skillet, bring potatoes to a boil in slated water over high. Cook until potatoes are tender when pierced with a knife, about 6 min. Drain.
2. In skillet, melt 2 T butter over medium. Add onion and bell pepper and cook until softened, about 10 minutes. Add potatoes and red-pepper flakes; season with salt. Cook until potatoes are golden, 3 minutes. Add spinach and 1 T butter and cook, stirring, until butter is melted. Make four wells in potato mixture. Crack 2 eggs into each well and reduce heat to medium-low. Cover and cook until white are set but yolks are still runny, about 6 minutes. Sprinkle with Parmesan and parsley and serve immediately.
May 2017 Monthly Meal Plan
1 day ago