Preparation
- Wash potatoes. Dice into small cubes. Pour diced potatoes into small pot, cover with cold water and bring to a boil. Reduce heat, cover and simmer until tender. Rinse potatoes under cool tap water to stop cooking process. Drain and set aside.
- Wash remaining vegetables (zucchini, tomato, spinach, and Portobello mushrooms) and dice into small cubes.
- Coat an oven-safe saute pan with a small amount of clarified butter (or vegetable oil) and heat. Add vegetables in the following order: potatoes, zucchini, Portobello mushrooms, tomato and spinach. Saute ingredients until vegetables are crisp tender and all liquid has evaporated; season to taste with salt and pepper.
- Place two slices of Havarti cheese on top of vegetables and place on oven broiler rack to melt cheese. When cheese is melted, remove pan from broiler.
- Prepare Eggland's Best Organic eggs as you prefer them; chef's suggestion is sunny-side up.
- Place vegetables on a serving plate, top with eggs and enjoy!
Yield
Makes 1 serving (although at home, we suggest it's big enough to serve 2)
Nutritional Facts
1/2 Portion: Calories 387; Fat 22g (49.2% calories from fat); Protein 21g; Carbohydrate 30g; Dietary Fiber 7g; Cholesterol 223mg; Sodium 346mg. Exchanges: 1 Grain (Starch); 2 Lean Meat; 3 Vegetable; 3 Fat.