This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"How often when they find a sage, As sweet as Socrates or Plato; They hand him hemlock for his wage, Or bake him like a sweet potato!" – Don Marquis, Author
I like eggs for dinner. While this is a great dish for a weekend brunch, it makes an equally good choice for a weeknight dinner. The veggies take about 5 minutes to prep and the whole dish is finished easily inside of 30 minutes.
Servings: 2 | Serving size: about 2 cups veggies with 1 egg
Cooking Time: 30 Minutes
This recipe can easily be multiplied but does not make very good leftovers.
Preheat the oven to 375° F.
Place the olive oil in a skillet over medium-high heat.
Add the onions and sauté, stirring frequently, for about 2 minutes or until translucent.
Add the bell pepper and continue sautéing for another 2 minutes.
Add the sweet potatoes, stir, and cover. Reduce heat to medium and cook for about 15 minutes, stirring frequently, until the potatoes are soft.
Add the salt, pepper, and sage and stir. Cook for another 5 minutes on low.
Divide the potatoes between two oven proof dishes. Break one egg on top of the potatoes in each dish.
Place the dishes in the oven and bake for about ten minutes until the eggs are almost done to your liking.
Top with the grated cheese and bake for one minute or until the cheese is melted, then serve.
Serving size: about 2 cups veggies with 1 egg
|Calories 369||Calories from Fat 98|
|% Daily Value|
|Total Fat 10g||17%|
|Saturated Fat 4g||15%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 54g||21%|
|Dietary Fiber 9g||31%|
|Vitamin A 33%||Vitamin C 121%|
|Calcium 16%||Iron 14%|
|Vitamin K 19 mcg||Potassium 1612 mg|
|Magnesium 58 mg|