Products used in this recipe
Country Garden Vegetable Bowl
Yield: 6 Servings (13 oz.)
Yield: 6 Servings (13 oz.)
A great warm way to start your day. Make it a plant-forward recipe, just eliminate the egg.
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot RoastWorks®: Baby Bakers™ Roasted Potatoes 6/2.5lb | 40 oz. | 1 bag |
| Simplot RoastWorks®: RTE Flame-Roasted Unseasoned Peppers & Onions Blend 3/8" | 12 oz. | |
| Spinach, fresh, roughly chopped | 1 1/2 oz. | |
| Yellow squash, halved lengthwise, sliced | 6 oz. | |
| Zucchini, halved lengthwise, sliced | 6 oz. | |
| Mushrooms, sliced | 6 oz. | |
| Eggs, scrambled | 12 oz. | 6 each |
| Sour cream | 6 oz. | |
| Black pepper, coarse | to taste |
Preparation Instructions:
- Step 1
- Prepare Baby Bakers™ and roasted peppers and onions according to package instructions. Hold warm.
- Step 2
- Sauté the yellow squash, zucchini and mushrooms separately. Hold warm. For each portion, place 6 oz. Baby Bakers™ in a serving bowl. Top with 1/4 oz. spinach, 1 oz. yellow squash, 1 oz. zucchini, 2 oz. peppers and onions, 2 oz. mushrooms, and 2 oz. of scrambled eggs. Garnish with 1 oz. sour cream and coarse ground pepper.
