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Recipe of the Day
5-Minute Breakfast Crumble
A quick and easy breakfast recipe from Chef Jeffrey Saad.
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Yield: Serves 6. Each serving: 1 cup.
Recipes
Warm Potato Salad
| Nutrition Information | |
| Calories: | 144 |
| Total Fat: | 2.5g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 18mg |
| Carbohydrates: | 26g |
| Dietary Fiber: | 3g |
| Sugars: | 1g |
| Protein: | 4g |
| Vitamin A: | 78.5iu (1%) |
| Vitamin C: | 40.3mg (67%) |
| Calcium: | 22mg (2%) |
| Iron: | 1.4mg (7%) |
Potatoes contain vitamin C, an important antioxidant.
1 Tbsp olive oil
1 large green bell pepper, seeded and diced
1 medium onion, chopped
2 lb red potatoes, wash and cut into chunks
1 tsp garlic powder
1 tsp Italian seasoning mix
1-1/4 cups water
2 Tbsp red wine vinegar
1 tsp prepared dark mustard
Directions:
Heat a large nonstick skillet over medium-high heat. Add the olive oil and sauté the pepper and onion 3-5 minutes. Add potatoes, seasonings and water. Bring to a boil, reduce heat to low and simmer covered, stirring occasionally, for about 15 minutes or until potatoes are tender. Stir in vinegar and mustard. Serve warm.
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