This One-pan eggs and veggies brunch is the perfect nuts-free, soy-free lunch or brunch! Enjoy perfectly boiled potatoes, zucchini and bell peppers combined with buttery eggs and crunchy toast. Yum!
Special diets: Vegetarian | nuts-free | soy-free |
️Allergens: not vegan | gluten | lactose | eggs |
⏱ 38 mins – easy
🍽 2 servings – 560 kcal per serving
|
Serving 537g |
Fat 20g |
Sat. fat 6g |
Sodium 1671mg |
|
Carbs 72g |
Fibers 8g |
Sugars 10g |
Proteins 25g |
INGREDIENTS
- 1 tsp black pepper
- 1 tsp salt
- 11 oz potatoes
- half tbsp canola oil
- 0.4 oz butter
- 1 zucchini
- 1 yellow bell peppers
- 1 red bell peppers
- 2 spring onions
- 1 clove garlic
- 1 thyme leaves
- 4 eggs
- 4 toast
TOOLS
- 1 pan
- 1 lid
- 1 colander
- 1 mortar
- 1 knife
- 1 large non-stick frying pan
- 1 wooden spoon
STEPS
Cut the potatoes in half. Cut the zucchini in chunks. Cut the yellow bell peppers. Cut red bell peppers. Slice spring onions. Peel garlic cloves.
Crush peeled garlic using a mortar.
Bring 8 cups of water to a boil in a pan. Cook for 2 minutes, then add potatoes and cook for 8 more minutes.
Drain the cooked potatoes in a colander.
Heat a large non-stick frying pan. Put the butter in and add the canola oil, warming it up. Add the drained potatoes, chunked zucchini, chunked yellow bell peppers, chunked red bell peppers to the pan and stir. Add 1 tsp of salt and 1 tsp of black pepper to taste. Cook for 5 minutes then stir again before cooking for a further 5 minutes. Add sliced spring onions and crushed garlic to the pan stirring as you go before cooking for 2 minutes. Crack eggs into the pan before covering with a lid and cook for 4 minutes until set then remove from heat and add thyme leaves with another teaspoon of black pepper..
It’s ready to be served !
