- 1/2 cup cubed cooked potatoes
- 1 cup sliced bell pepper
- 1 cup sliced zucchini
- 1 small chopped onion
- 1 tsp extra virgin olive oil
- 1/2 English muffin
- 2 tbsp peanut butter
- 1 tbsp fig preserves (or another jam)
- 1/2 cup orange juice
Boil potatoes in water until tender; drain and chill. In a medium pan over medium-high heat, sauté 1/2 cup cubed cooked potatoes, 1 cup sliced bell pepper, 1 cup sliced zucchini, and 1 small chopped onion in 1 tsp extra virgin olive oil, for about 8 minutes. Season with salt, freshly ground black pepper, and herbs and spices, such as basil or smoked paprika. Store leftovers in an airtight container for up to three days.
Serve with 1/2 English muffin with 2 tbsp peanut butter and 1 tbsp fig preserves or another jam. Top off with 1/2 cup orange juice and coffee or tea.