This is very simple to make, and bursts with flavor if you can find fresh vegetables. I use half the butter to fry the potato after I thinly slice it. The vegetables should be lightly dusted with a bit of salt and sauteed together until they are just sweating. If you overcook they turn mushy and brown and lose most of their nutrients. This is where all your flavor comes from as well. I usually cook my eggs in a half tablespoon because I LOVE butter and I hate cooking sprays. I like my eggs runny so just cook til the tops are slightly white if doing sunny side up, you can always cook eggs longer for harder yolks. Keep in mind though, runny yolks tend to carry more Omega 3's than hard cooked out yolks. I stack everything on top of each other, a light dusting of salt and a couple splashes of Chalulu on top.
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| If thinly sliced these take only a couple minutes to fry. |
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| I like to stack so the peppers and onions go in the middle. |
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| Lightly sauteed. |
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| Smells good too. |
Ingredients: 2 eggs, 1/2 cup of diced red peppers, green peppers, yellow peppers, red and yellow onions, 1 green onion diced, 1 medium white potato, 4 small mushrooms, dash of hot sauce.
Macro : Carbs 38g
Fat 23g
Protein 23g
This breakfast is only 458 calories. If you cut out the tablespoon of butter and just use cooking spray then it drops to 358 calories and only 12 grams of fat. Butter is very fatty but a tablespoon here and there isn't going to kill you. It also is high in saturated fat which is a necessary fat. Your body needs healthy fats to function normally. I used jumbo eggs in this recipe, so if you use small or medium then you can subtract about 40 calories as well. But for a breakfast this is well within calorie range.
