13 Ingredients
  • 8 large eggs
  • 2 tablespoons chopped fresh basil, parsley, or tarragon
  • 3 tablespoons grated parmesan
  • Salt and freshly ground black pepper
  • 6 slices bacon, chopped
  • 1 pound potatoes, peeled and cut into 1/2-inch pieces
  • 2 tablespoons olive oil, divided
  • 1 small onion, or more to taste, chopped
  • 2 garlic cloves, or more to taste, chopped
  • 2 to 3 cups spinach or arugula, coarsely chopped
  • 1/2 cup chopped roasted peppers, or to taste
  • 3 ounces sliced provolone (5 to 6 slices), optional
  • Special equipment: 10-inch heavy ovenproof skillet, preferably nonstick or cast-iron; heat-proof rubber spatula
Nutrition
534
27% daily value
4 servings
                                       
                                            low-​carb, low-​sugar, gluten-​free
     

Fat

56% 37

Saturated

58% 12

Trans

- 0

Monounsaturated

- 17

Polyunsaturated

- 6

Carbs

9% 26

Carbs (net)

- 22

Fiber

15% 4

Sugars

- 3

Sugars, added

- 0

Protein

51% 25

Cholesterol

136% 408

Sodium

32% 771

Calcium

23% 231

Magnesium

16% 69

Potassium

19% 893

Iron

21% 4

Zinc

24% 3

Phosphorus

60% 421

Vitamin A

34% 303

Vitamin C

65% 59

Thiamin (B1)

24% 0

Riboflavin (B2)

47% 1

Niacin (B3)

21% 3

Vitamin B6

58% 1

Folate equivalent (total)

27% 109

Folate (food)

- 109

Folic acid

- 0

Vitamin B12

51% 1

Vitamin D

15% 2

Vitamin E

20% 3

Vitamin K

88% 105
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