Directions:
- In a 7-inch non-stick skillet, melt 3 tablespoons of butter over low heat. Place potatoes in hot butter, spreading to cover entire bottom of pan (1/2 inch thick). Sprinkle top with seasoning, salt, and pepper. Cover and allow to brown on low for 5 to 7 minutes. Turn over and brown remaining side, adding butter if necessary.
- Beat the eggs and milk. Pour over potatoes. Use spatula to push edge back, allowing eggs to go under. Cook for 2 to 3 minutes until egg is firm enough to turn. While egg is cooking, saute mushrooms and peppers. Using a large spatula, turn nest over to finish cooking egg. (Tip: cut potatoes in half for easier turning.) Top with cheese and sauteed and fresh vegetables. Garnish with sour cream and
- Avocado.
- This is a signature recipe of Brooks Berry Inn
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 470.99 Kcal (1972 kJ) | ||
| Calories from fat | 295.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.89g | 51% | |
|---|---|---|---|
| Cholesterol | 238.32mg | 79% | |
| Sodium | 187.8mg | 8% | |
| Potassium | 876.89mg | 19% | |
| Total Carbs | 31.24g | 10% | |
| Sugars | 8.29g | 33% | |
| Dietary Fiber | 4.35g | 17% | |
| Protein | 15.12g | 30% | |
| Vitamin C | 166.9mg | 278% | |
| Vitamin A | 5.2mg | 172% | |
| Iron | 49.8mg | 276% | |
| Calcium | 205.8mg | 21% | |
| Amount Per 100 g | |||
| Calories | 113.8 Kcal (476 kJ) | ||
| Calories from fat | 71.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.95g | 51% | |
|---|---|---|---|
| Cholesterol | 57.58mg | 79% | |
| Sodium | 45.38mg | 8% | |
| Potassium | 211.88mg | 19% | |
| Total Carbs | 7.55g | 10% | |
| Sugars | 2g | 33% | |
| Dietary Fiber | 1.05g | 17% | |
| Protein | 3.65g | 30% | |
| Vitamin C | 40.3mg | 278% | |
| Vitamin A | 1.2mg | 172% | |
| Iron | 12mg | 276% | |
| Calcium | 49.7mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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