0 Ratings
Recipe courtesy of dietitian, Marie-Eve Caplette
- 4 Servings +
2 tbsp (30 ml) olive oil
1 red bell pepper, diced
10 mushrooms, sliced
0.5 cup (60 g) carrot, grated
0.5 cup (100 g) canned white beans, rinsed and drained
2 tbsp (30 ml) herbs de Provence
1 cup of pan-fried potatoes
4 eggs
1 cup (120 g) strong cheddar cheese, grated
Salt, pepper
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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