|Preparation Time||10 Minutes|
|Cook Time||30 Minutes|
|Total Time||40 Minutes|
|Main Ingredient||Eggs; Potatoes|
|Meal||Breakfast; Brunch; Lunch|
|Type||Main Dish; Side Dish|
|Diet||Low Calorie; High Protein; Gluten Free; Vegetarian|
2 tablespoons extra-virgin olive oil
2 cups leek, sliced
12 ounces (about 4 cups) fingerling potatoes, cut in half lengthwise
2 garlic cloves, minced
1 1/4 teaspoons Spanish smoked paprika, divided
1/2 teaspoon salt, divided
1/2 teaspoon coarsely ground black pepper, divided
4 cups (about 1 bunch) thinly sliced, trimmed Swiss chard
4 large eggs
1/4 cup (1 ounce) shredded Gruyï¿½re cheese
In a large skillet, heat oil over medium heat. Add the leek to the skillet, and cook until tender (about 8 minutes), stirring often. Add the potatoes and garlic to the skillet, and stir occasionally until the potatoes become soft (about 15 minutes). Add 1 teaspoon of paprika, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper to the skillet, and mix well. Add the Swiss chard, and stir continuously until the greens become wilted (about 4 minutes).
Using the back of a spoon, make 4 indentations in the potato and vegetable mixture. Break 1 egg into each indentation, and top with the remaining salt, pepper, and paprika. Cover the skillet and cook the egg mixture until the egg whites set (about 3 minutes).
Top the egg and potato mixture with cheese. Cover and heat until the cheese melts (about 2 minutes).
Divide the mixture into four portions, and serve immediately.
Calories: 261 cal
Total fat: 14g
Saturated fat: 4g
Monounsaturated fat: 8g
Polyunsaturated fat: 2g