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Remove potato mixture from pan; keep warm. Heat pan over medium-low heat. Add remaining 1 tablespoon oil; swirl to coat. Add eggs to pan, cook 1 minute or until whites are just set around edges. Carefully turn eggs over; cook 1 minute or until whites are set. Serve immediately with potatoes. Serves 4 (serving size: 1 egg and ½ cup potatoes)
Potatoes cooked in different ways. The potato is a starchy, tuberous crop.It is the world's fourth-largest food crop, following rice, wheat and corn. [1] The annual diet of an average global citizen in the first decade of the 21st century included about 33 kg (73 lb) of potato. [1]
Cooking methods affect the nutritional values of eggs. [clarify] The diet of laying hens also may affect the nutritional quality of eggs. For instance, chicken eggs that are especially high in omega-3 fatty acids are produced by feeding hens a diet containing polyunsaturated fats from sources such as fish oil, chia seeds, or flaxseeds. [56]
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add potato slices, onion and salt; saute 6 minutes, stirring after 3 minutes.
Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1] As foods vary by brands and stores, the figures should only be considered estimates, with more exact figures often included on product labels.
Raw potatoes do have more vitamin C than cooked potatoes, Shelley Balls, a registered dietitian and nutritionist for Consumer Health Digest, tells USA TODAY. "When boiling potatoes, vitamin C ...
Fill a medium saucepan with water (about 2 inches from the top) and place on the stove. Turn the heat to medium-high and let the water come to a boil.
Various foods. This is a categorically organized list of foods.Food is any substance consumed to provide nutritional support for the body. [1] It is produced either by plants, animals, or fungi, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, and minerals.