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Ingredientes
- 2 x unpeeled Yukon Gold potatoes
- 4 x Large eggs
- 1 Tbsp. lowfat sour cream Salt to taste Freshly-grnd black pepper to taste
- 6 slc bacon diced
- 1 sm onion minced
- 2 Tbsp. chopped fresh flat-leaf parsley
- 2 Tbsp. chopped fresh chives
Direcciones
- Cook the potatoes in salted boiling water about 15 min, till barely tender. Drain, peel, and slice about 1/4 inch thick.
- Preheat the broiler. Meanwhile, in a medium bowl, beat the Large eggs just till blended. Fold in the lowfat sour cream, salt, and pepper.
- In a 10-inch skillet, saute/fry the bacon over medium heat till crisp and transfer to paper towels to drain. Pour off all but 2 Tbsp. of the drippings and saute/fry the onion and potatoes till glazed.
- Pour the Large eggs over the potato mix and sprinkle with the bacon. Reduce the heat to low and cook till the Large eggs are set, shaking the pan to prevent them from sticking. Place under the broiler to heat through. Sprinkle with the parsley and chives. Slide onto a hot platter and cut into wedges.
- This recipe yields 4 servings.
- If you have leftover boiled potatoes, incorporate them in this hearty German omelette for a tasty entree for brunch, lunch, or possibly supper. Black rye bread and coleslaw are good accompaniments.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 223g | |
| Recipe makes 4 servings | |
| Calories 364 | |
| Calories from Fat 222 | 61% |
| Total Fat 24.61g | 31% |
| Saturated Fat 8.08g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 238mg | 79% |
| Sodium 445mg | 19% |
| Potassium 642mg | 18% |
| Total Carbs 22.1g | 6% |
| Dietary Fiber 1.8g | 6% |
| Sugars 1.79g | 1% |
| Protein 13.84g | 22% |
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