Egg Stuffed Potato
Servings: 1 | Prep: 10 min | Cook Time: 10 min
INGREDIENTS
1 medium potato, cooked
1 tsp. olive oil
2 eggs, large
Handful of spinach
1/4 cup tomatoes, chopped
1 oz. cheddar cheese, shredded
Scallions
This Egg Stuffed Potato is a great breakfast idea, packed with protein and fiber.
DIRECTIONS
Cut the cooked potato diagonally. Remove insides and place in heated pan with olive oil. Heat until golden brown. Add tomatoes. Cook for an additional minute. Add spinach. Cook for 30 seconds.
Add eggs and heat until eggs are fully cooked. Place egg mixture into the carved-out potato. Top with cheese. Microwave for 30 seconds or until cheese is melted.
Top with scallions. Enjoy!
NUTRITION: 1 serving Calories: 477kcal | Fat: 24g | Carbohydrates: 42g | Fiber: 6g | Sugar: 3g | Protein: 24g
Hi, I’m Rachel Simson, Registered Dietitian and owner of Buffalo Dietitian!
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