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ethiopian

Spiced Egg and Potato Skillet with Garlic and Green Onion

This dish pairs russet potato, diced with eggs, yellow onion, chopped and garlic, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast Dinner
Easy
Balanced High satiety Vegetarian Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

20 g Protein
59 g Carbohydrates
40 g Fat
8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 260g russet potato, diced 200 kcal
  • 100g eggs 143 kcal
  • 90g yellow onion, chopped 36 kcal
  • 6g garlic, minced 9 kcal
  • 20g green onion, sliced 8 kcal
  • 30g olive oil 265 kcal
  • 2g ground turmeric 6 kcal
  • 1g black pepper 2 kcal
  • 3g salt 0 kcal

Cooking instructions

  1. russet potato
    Microwave or parboil the potato cubes until just tender, 4 to 6 minutes. Drain and pat dry.
  2. olive oil
    Heat oil in a nonstick skillet over medium heat. Add onion and cook 3 minutes.
  3. russet potatoground turmericblack peppersalt
    Add potatoes, salt, turmeric, and black pepper. Cook, stirring occasionally, until potatoes are golden, 8 to 10 minutes.
  4. eggsgarlic
    Add garlic and cook 30 seconds. Make two wells and crack in the eggs.
  5. green onion
    Cover and cook 3 to 5 minutes until whites set to your liking. Scatter green onion on top and serve hot.

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