Nutrition Facts

Serving Size½ of recipe
Total Fat11 g
Saturated Fat3 g
Sodium256 mg
Total Carbohydrate43 g
Dietary Fiber4.5 g
Protein14 g

Servings and Times


Ingredients and Preparation

Olive oil1 tablespoon
Baby red potatoes, thinly sliced6
Small white onion, thinly sliced1
Salt¼ + ¼ teaspoon
Freshly ground pepper to taste
Large eggs6
Dried oregano1 teaspoon
Dried thyme1 teaspoon
Dried red pepper flakes¼ teaspoon
Cooking spray
  1. Directions
  2. Heat oil in a 12-inch pan over medium heat. Layer potatoes and onion in pan, season with ¼ teaspoon salt and pepper, and cover. Cook, stirring every couple of minutes, until potatoes are cooked, about 15-20 minutes. Remove from heat and cool 5 minutes.
  3. In a large bowl, whisk together eggs, oregano, thyme, pepper flakes, ¼ teaspoon salt, and pepper. Add potato mixture to eggs.
  4. Wipe pan clean, coat generously with cooking spray, and warm over medium-low heat. Pour egg and potato mixture into pan, cover, and cook until eggs are set, about 10 minutes.
  5. Slice into wedges and serve.