For those nights when all you want for dinner (or lunch) is a plate of fries, this recipe will make you very, very happy. The addition of sautéed spinach and fried eggs takes French fries to the meal-worthy level. And the potatoes and spinach both deliver magnesium to the nutrient profile of this nosh.
Makes 2 servings / Prep time: 15 minutes / Total time: 40 minutes
Ingredients
- 1 large russet potato, scrubbed but not peeled
- 2 tablespoons olive oil, divided
- ½ teaspoon coarse sea salt, divided
- ¼ teaspoon chili powder
- ¼ teaspoon garlic powder
- ⅛ teaspoon freshly ground black pepper
- 4 cups baby spinach
- 4 large eggs
Directions
- Preheat the oven to 450℉.
- Slice the potato lengthwise into ¼-inch slices. Then slice each of those lengthwise into ¼-inch square fry-shaped rods.
- Toss with 1 tablespoon of the oil, ¼ teaspoon of the salt, the chili powder, garlic powder, and pepper.
- Arrange the potato sticks on a baking sheet so they aren’t touching and bake until golden and crispy, about 30 minutes, turning once.
- In a medium skillet over medium heat, sauté the spinach in ½ tablespoon of the oil until wilted, about 4 minutes. Sprinkle with the remaining ¼ teaspoon salt and set aside.
- In the same skillet, add the remaining ½ tablespoon oil and cook eggs to your preferred doneness. Divide the fries between 2 plates and top each plate with half the spinach and 2 eggs.
Per serving: 422 calories, 18 g protein, 36 g carbohydrates, 4 g fiber, 2 g total sugar, 24 g fat, 5 g saturated fat, 477 mg sodium, 1238 mg potassium (35% DV), 137 mg calcium (14% DV), 102 mg magnesium (26% DV), 1.29 mcg B12 (22% DV), 0.897 mg B6 (45% DV), 5.1 mg iron (28% DV)
About the book:
Healthy, Happy Pregnancy Cookbook is the perfect guide for pregnant women. Full of humor, heart, and wisdom, it promotes clean eating and the idea that using food as medicine is the best remedy for dealing with the symptoms that occur most during pregnancy—such as swollen ankles, bloating, and more.
From HEALTHY, HAPPY PREGNANCY COOKBOOK. Copyright © 2016 by Stephanie Clarke and Willow Jarosh. Reprinted with permission of Atria Books, a Division of Simon & Schuster, Inc.
