YOUR SOLIN GENERATED RECIPE
Egg and Potato Hash with Sautéed Veggies, Fresh Cucumber, Grape Tomatoes, Hummus and Cottage Cheese
A hearty and colorful dish combining crispy potato hash with perfectly cooked eggs, complemented by a medley of sautéed bell peppers, fresh cucumber, and grape tomatoes. Served with a dollop of protein-rich hummus and creamy cottage cheese, this meal offers delightful textures and balanced flavors to keep you nourished and satisfied.
INGREDIENTS
2 large Eggs
1 medium Potato
1/2 cup chopped Bell Pepper
1/2 medium Cucumber
5 Grape Tomatoes
2 Tbsp Hummus
1/2 cup Low-Fat Cottage Cheese
1 tsp Olive Oil
Salt and Pepper
PREPARATION
Start by peeling and dicing the potato into small cubes. Rinse the diced potato in cold water and pat it dry.
In a non-stick skillet, heat the olive oil over medium heat. Add the diced potatoes, season lightly with salt and pepper, and sauté until the potatoes begin to soften and develop a light golden crust, about 8-10 minutes.
Add the chopped bell pepper to the skillet and continue to cook for an additional 3-4 minutes until the vegetables are tender yet crisp.
Meanwhile, in a separate pan, cook the eggs to your preference (scrambled, over-easy, or poached).
Prepare the fresh vegetables by slicing the cucumber and halving the grape tomatoes.
To serve, plate a portion of the potato and veggie hash, then top or side with the cooked eggs. Add a side of cottage cheese and a dollop of hummus. Garnish with fresh cucumber slices and grape tomatoes.
Finish with an extra sprinkle of salt and pepper if desired, and enjoy your balanced, nutrient-packed meal.