Recipe courtesy of dietitian, Marie-Eve Caplette
tbsp (30 ml) olive oil
red bell pepper, diced
cup (60 g) carrot, grated
cup (100 g) canned white beans, rinsed and drained
tbsp (30 ml) herbs de Provence
cup of pan-fried potatoes
cup (120 g) strong cheddar cheese, grated
Preheat oven broiler.
In a skillet, heat the oil over medium-high heat and cook peppers and mushrooms for 2 minutes. Add salt and pepper to taste. Add the carrot, white beans and herbes de Provence. Cook 2 more minutes and set aside in a bowl.
Use the same pan to warm the pan-fried potatoes if they were prepared in advance.
In a skillet or baking pan, layer the potatoes and vegetables. Add cheddar and roast in the oven for 5 minutes
Meanwhile, cook the eggs in a nonstick skillet until the white is set.
Add eggs over the skillet and serve.
Pan-Fried potatoes recipe https://canadasfoodisland.ca/recipe/pan-fried-potatoes/
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