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- Breakfast and brunches
Breakfast bowl
Cooking 15 minutes
Preparation 15 minutes
2 servingsIngredients
1 pkg. (397 g) of Champêtre cubed breakfast potatoes
5 ml (1 tsp) of olive oil
½ small white onion, diced
1 yellow bell pepper, diced
4 large eggs
4 egg whites
5 ml (1 tsp) of garlic powder
Salt and pepper to taste
125 ml (½ cup) of cherry tomatoes, halved
½ avocado, diced
1 green onion, chopped
2.5 ml (½ tsp) of paprika
Steps
- Preheat oven to 400ºF.
- On a baking sheet, place the breakfast potatoes and bake for 15 minutes or until golden brown. Turn them halfway through cooking. Set aside.
- In a nonstick skillet over medium heat, pour the olive oil. Cook the onion and cook for a few minutes, until translucent. Add the bell pepper and sauté for 2 minutes.
- In the same skillet, add the whole eggs and egg whites and mix well for 5 minutes. Stir in the garlic powder, a pinch of salt and pepper.
- Stir in tomatoes and cook until skins are softened. Add the potatoes. Stir gently to combine. Divide the mixture into 2 bowls.
- Garnish bowls with avocado and green onion. Sprinkle with paprika.
- Serve immediately.
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