Problem: You need a hearty morning skillet but don't have a lot of time. Solution: This quick and easy skillet, ready in 30 minutes.
What You Need
Original recipe yields 4 servings
2 Tbsp. vegetable oil
1-1/2 lb. red potato es (about 5), cooked, cubed
1/2 cup chopped yellow pepper s
2 Tbsp. chopped red onion s
4 egg s
1 cup KRAFT Shredded Cheddar Cheese
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Let's Make It
Heat oil in large nonstick skillet on medium heat. Add vegetables; cook 5 min. or until potatoes are lightly browned, stirring occasionally.
Make 4 wells in potato mixture. Slip 1 cracked egg into each well; cook 3 to 4 min. or until egg whites are set and yolks are cooked to desired doneness.
Sprinkle with cheese; cover. Cook 1 min. or until melted.
Serve with a fresh fruit salad.
When cooking and cubing potatoes, use red, Yukon gold or new potatoes for the best results. The waxy texture of these potatoes helps them to retain their shape when cooked. Cool completely before cubing.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.