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1
Wash potatoes. Dice into small cubes. Pour diced potatoes into small pot, cover with cold water and bring to a boil. Reduce heat, cover and simmer until tender. Rinse potatoes under cool tap water to stop cooking process. Drain and set aside.
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2
Wash remaining vegetables (zucchini, tomato, spinach, and Portobello mushrooms) and dice into small cubes.
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3
Coat an oven-safe saute pan with a small amount of clarified butter (or vegetable oil) and heat. Add vegetables in the following order: potatoes, zucchini, Portobello mushrooms, tomato and spinach. Saute ingredients until vegetables are crisp tender and all liquid has evaporated; season to taste with salt and pepper.
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4
Place two slices of Havarti cheese on top of vegetables and place on oven broiler rack to melt cheese. When cheese is melted, remove pan from broiler.
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5
Prepare Eggland's Best Organic eggs as you prefer them; chef's suggestion is sunny-side up.
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6
Place vegetables on a serving plate, top with eggs and enjoy!
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7
Vegetarian, Ready in 15 min., recipe by Chef Frank Georgacopoulos, Meli Cafe and Juice Bar, Chicago, IL. Genuine restaurant recipe
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8
1/2 Portion:
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9
387;
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10
22g (2% calories from fat);
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11
21g;
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12
30g;
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13
7g;
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14
223mg;
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15
346mg. Exchanges: 1 Grain (Starch); 2 Lean Meat; 3 Vegetable; 3 Fat.
