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Categories:
olive oil red potatoes green onions grape tomatoes baby spinach clove garlic eggs fresh basil cheese kosher salt
Viewed: 35 - Published at: 5 years agoIngredients
- 2 tablespoons olive oil, plus more for drizzling
- 5 small red potatoes, thinly sliced
- 1 bunch green onions, trimmed and sliced
- 1 cup grape tomatoes, sliced
- 1 cup baby spinach, torn
- 1 clove garlic, crushed
- 8 eggs
- 1 tablespoon chopped fresh basil, plus more for garnish
- 1 to 2 cups shredded Asiago cheese, plus more for garnish
- Kosher salt and freshly ground black pepper
Method
- Preheat the oven to 375 degrees F.
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add the sliced potatoes to the skillet, saute for about 6 to 8 minutes, until tender but firm.
- Remove the potatoes from the skillet.
- Add another tablespoon olive oil, and add the green onions, tomatoes, spinach, and garlic.
- Saute for an additional 1 to 2 minutes or just until the spinach is wilted.
- Season the vegetables with salt, and pepper.
- In a medium bowl, beat together the eggs, basil, cheese, salt, and pepper.
- Pour into the skillet over the vegetables.
- Reduce heat to medium-low and scramble the eggs for 1 minute.
- Return the potatoes to the skillet.
- Cook for an additional 2 to 3 minutes, or just until the eggs start to set around the edges.
- Drizzle olive oil around the edge of the pan to ensure easy removal.
- Finish cooking in the oven for an additional 10 to 12 minutes, until the eggs have completely set in the center.
- Serve straight out of the skillet, or flip onto a serving plate.
- Garnish with shredded Asiago cheese and fresh basil.
- Per serving: Calories 395; Total Fat 23 grams; Saturated Fat 9 grams; Protein 20 grams; Total Carbohydrate 27 grams; Sugar: 4 grams; Fiber 4 grams; Cholesterol 281 milligrams; Sodium 587 milligrams
