I don't know about you, but I like to fill my breakfasts up with as much stuff as possible. The more veggies, the merrier! Added bonus if it's colorful. I start most of my mornings with eggs, but I've found that I need a nice, balanced meal to keep me from getting hungry again right away. That's why I like to add some carbs, and in this dish I used potatoes, threw in some peppers, and topped the dish with a healthy dose of fat from avocados.
Ingredients (serves 1)
- 1/2 russet potato
- 3-4 mini sweet peppers
- 1/2 small onion
- 2 cloves garlic
- 1 egg
- 1/4 avocado
- Red chili flakes
- Black pepper
- Extra Virgin Olive Oil
1. Chop up potato, peppers, onion, and garlic. Stick potatoes in a bowl and microwave for 3 minutes to soften
2. Heat up some olive oil in a pan and cook potatoes, peppers, onions, and garlic until onions are translucent and veggies get a little bit soft.
3. Crack an egg in the pan and mix around until cooked (if you prefer, you can scramble the egg beforehand).
4. Top with pepper, red chili flakes, and sliced avocado.