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Pesto Eggs and Potatoes Skillet

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Serves 2 | 

An anytime healthy one-pan meal.

Ingredients:

2 tablespoons olive oil
2 cloves garlic, minced
1 red bell pepper, chopped
6 yellow potatoes, chopped
Salt, to taste
Black pepper, to taste
3 kale leaves, de-stemmed and chopped
2 tablespoons basil pesto, homemade or store-bought
4 large eggs

Directions:

  1. Drizzle the olive oil into a pan. Bring to medium-high heat. Once hot, add the garlic and red bell pepper. Cook and stir for 3-4 minutes, until fragrant.
  2. Add the yellow potatoes and season with salt and pepper. Cover the pan and cook for 15 minutes, until the potatoes begin to brown. Then add kale and half of the basil pesto. Cook and stir for 3 minutes.
  3. Push the garlic, bell pepper, potatoes, and kale to one side of the pan. Crack the eggs into the empty side. Cover and let the eggs cook until whites are just done and yolks are still runny.
  4. Pour the remaining pesto over everything. Divide amongst the serving plates. Enjoy!
Main Ingredient: Egg, Potato, Kale
Cooking Method: Stovetop
Course: Breakfast, brunch, lunch, dinner
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In no event shall Frazier Farms, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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