Directions:
- Using medium shredder blade of food processor, shred the potato.
- Warm olive oil in non-stick skillet, add potato, bell pepper, green onions, mushrooms and bacon.
- Cook and stir until potato is lightly browned and other vegetables are crisp tender.
- Add salt and pepper to taste, pour egg mixture over vegetables.
- Cook until eggs are almost set, running spatula around edges and allowing uncooked egg to run to bottom of pan.
- When eggs are almost set, invert onto a dinner plate and then slip back into pan allowing the bottom to cook completely.
- The last few minutes top with shredded cheese and cover until cheese melts.
- Cut in half and slip onto serving plates.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 787.54 Kcal (3297 kJ) | ||
| Calories from fat | 258.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.7g | 44% | |
|---|---|---|---|
| Cholesterol | 700.28mg | 233% | |
| Sodium | 1634.7mg | 68% | |
| Potassium | 1375.62mg | 29% | |
| Total Carbs | 45.33g | 15% | |
| Sugars | 34.74g | 139% | |
| Dietary Fiber | 3.51g | 14% | |
| Protein | 81.64g | 163% | |
| Vitamin C | 43.7mg | 73% | |
| Vitamin A | 1.5mg | 50% | |
| Iron | 17.6mg | 98% | |
| Calcium | 595.6mg | 60% | |
| Amount Per 100 g | |||
| Calories | 218.88 Kcal (916 kJ) | ||
| Calories from fat | 71.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.98g | 44% | |
|---|---|---|---|
| Cholesterol | 194.63mg | 233% | |
| Sodium | 454.33mg | 68% | |
| Potassium | 382.33mg | 29% | |
| Total Carbs | 12.6g | 15% | |
| Sugars | 9.65g | 139% | |
| Dietary Fiber | 0.98g | 14% | |
| Protein | 22.69g | 163% | |
| Vitamin C | 12.1mg | 73% | |
| Vitamin A | 0.4mg | 50% | |
| Iron | 4.9mg | 98% | |
| Calcium | 165.5mg | 60% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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