Directions:
- In 12-inch omelet pan over medium heat, heat butter until just hot enough to sizzle a drop of water.
- Add mushrooms, carrots, pepper, onions, garlic and pepper flakes. Cook, stirring frequently, until vegetables are crisp-tender, about 10 minutes.
- Pour in beaten eggs.
- As mixture begins to set, gently draw an inverted pancake turner completely across bottom and sides of pan, forming large soft curds.
- Continue until eggs are thickened and no visible liquid egg remains. Do not stir constantly.
- With knife, cut an X on top of each potato.
- Gently press lower part of potato until potato comes up through slit. Spoon 1/4 of the scrambled egg mixture into each potato.
- Sprinkle each potato with I tablespoon of the cheese and green onion, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 154.28 Kcal (646 kJ) | ||
| Calories from fat | 68.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.6g | 12% | |
|---|---|---|---|
| Cholesterol | 172.3mg | 57% | |
| Sodium | 117.61mg | 5% | |
| Potassium | 681.39mg | 14% | |
| Total Carbs | 11.93g | 4% | |
| Sugars | 6.78g | 27% | |
| Dietary Fiber | 3.59g | 14% | |
| Protein | 10.66g | 21% | |
| Vitamin C | 59.3mg | 99% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 2.1mg | 12% | |
| Calcium | 69.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 58.99 Kcal (247 kJ) | ||
| Calories from fat | 26.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.91g | 12% | |
|---|---|---|---|
| Cholesterol | 65.89mg | 57% | |
| Sodium | 44.97mg | 5% | |
| Potassium | 260.55mg | 14% | |
| Total Carbs | 4.56g | 4% | |
| Sugars | 2.59g | 27% | |
| Dietary Fiber | 1.37g | 14% | |
| Protein | 4.08g | 21% | |
| Vitamin C | 22.7mg | 99% | |
| Vitamin A | 0.2mg | 17% | |
| Iron | 0.8mg | 12% | |
| Calcium | 26.6mg | 7% | |
* 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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