Nutrition balance score
Unbalanced
Glycemic Index
69
High
Glycemic Load
12
Moderate
Nutrition per serving
Calories245.4 kcal (12%)
Total Fat13.5 g (19%)
Carbs17.8 g (7%)
Sugars2.4 g (3%)
Protein13.3 g (27%)
Sodium316 mg (16%)
Fiber2.8 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
2 tablespoonsavocado oil
divided
3 cupspotatoes
medium, shredded
½ cupwhite onion
chopped
1 teaspoonminced garlic
½ cupgreen bell pepper
chopped
½ cupwhite button mushrooms
chopped, or cremini
9eggs
large
¼ cupunsweetened nondairy milk
or 2% milk
¼ cupshredded cheese
salt
to taste
black pepper
to taste
⅓ cupkale
firmly packed, shredded
tomatoes
Chopped
fresh parsley
optional, for garnish
Instructions
Step 1
Preheat the oven to 375°F.
Step 2
Heat 1 tablespoon of the oil in an 8-inch cast-iron skillet over medium-high heat. Add the potatoes and cook for about 7 minutes, until browned on the bottom. Flip the potatoes and cook for another 2 to 3 minutes, flattening the potatoes on the bottom of the skillet to form a crust.
Step 3
In a separate skillet, heat the remaining 1 tablespoon of oil over medium-high heat. Add the onion, garlic, bell pepper, and mushrooms and sauté for about 3 minutes, until the onion is translucent. Sprinkle the vegetables evenly on top of the hash browns.
Step 4
In a mixing bowl, whisk together the eggs, the milk, ¼ cup of the cheese, salt, and pepper. Stir in the kale. Pour the egg mixture on top of the vegetables.
Step 5
Sprinkle the remaining 2 tablespoons of cheese on top.
Step 6
Bake for 30 to 35 minutes, until the eggs are set. Top with the tomatoes and parsley (if using) and serve.
Notes
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Makes leftovers
