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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A quick and easy breakfast Ingredients:
1 russet potato |
1/2 cup zucchini |
1 cup raw spinach |
1/2 cup red bell peppers |
1 tbsp coconut oil |
1 egg |
Directions:
1. Microwave one unpeeled potato slice in half. While that?s cooking, heat 1 tbsp of coconut oil on medium-high heat in a frying pan and lightly brown 1/2 cup zucchini, 1 cup raw spinach, and 1/2 cup of red bell peppers, no more than 3-4 minutes. Add 1 egg to the vegetables. When the potato is done, slice it in half and serve the vegetable and egg mixture over the ?baked? potato.
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