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Potato and egg breakfast bowl recipe

Makes 2 servings


  • 1 large potato, cut into 2-inch pieces
  • ½ green pepper, chopped
  • ½ red pepper, chopped
  • ½ small onion, chopped
  • 1 Tbsp. olive oil
  • 2 eggs
  • Salt and pepper to taste


In large skillet, heat oil. Add potatoes, peppers and onions. Fry until soft. Transfer evenly into two bowls. Return pan to heat scramble eggs. Divide between the two bowls and sprinkle with salt and pepper. Serve.

Nutrition analysis per serving: 300 calories, 12 g fat, 38 g carbohydrate, 5 g fiber, 11 g protein, 185 g sodium

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