I love breakfast.
I love spinach.
I love easy.
When I saw this recipe in the October issue of Eating Well, I knew I would try it.
|Image from Eating Well|
FLORENTINE HASH SKILLET
Heat 1 teaspoon olive oil in a small nonstick skillet over medium heat.
Layer in 1/2 cup each frozen shredded hash browns and frozen chopped spinach (from a bag).
Crack 1 large egg on top; sprinkle with a pinch each of salt and pepper and 2 tablespoons shredded sharp cheddar cheese.
Cover, reduce heat to medium-low and cook until the hash browns are browned, the egg white is set and the cheese is melted, 4 to 7 minutes.
Makes 1 serving.
Per serving: 226 calories along with some Vitamin A, Folate, Calcium and Iron
I wasn't disappointed.