One pan egg and veggies brunch. Healthy breakfast recipe for weight loss. Weight watch breakfast recipe. Breakfast recipe with eggs.
This vegetarian recipe, made with courgette, peppers, and eggs, is a substantial, healthful breakfast for the whole family – kids will love dipping toast into the soft egg yolk.
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One pan egg and veggies brunch
This vegetarian recipe, made withcourgette, peppers, and eggs, is a substantial, healthful breakfast for thewhole family – kids will love dipping toast into the soft egg yolk.
Ingredients
- 300 g halved baby fresh potatoes
- 1 courgette, peeled andsliced into tiny chunks
- 1 yellow pepper, chopped intosmall pieces
- 1 red pepper, peeled andchopped into tiny slices
- 12 tablespoons rapeseed oil
- 1 sprig thyme, plucked leaves
- 4 toasted eggs, to serve
- 1 tbsp butter
- 2 thinly chopped springonions
- 1 smashed garlic clove
Instructions
- How to Make One-Pan Egg And Veggies Brunch Step 1: Peel and boil the young potatoes for 8 minutes before draining. Step 2: In a large nonstick frying pan,heat the oil and butter, then add the courgette, peppers, potatoes, and a pinchof salt and pepper. Cook for 10 minutes, stirring occasionally, untileverything begins to brown. Cook for another 2 minutes after adding the springonions, garlic, and thyme. Step 3: Crack the eggs into four spots inthe pan. Cook for about 4 minutes, or until the eggs are done, covered withfoil or a lid (with the yolks soft for dipping into). If desired, top withadditional thyme leaves and freshly ground black pepper. Serve with toastedbread.
