Recipe Header

Country Garden Vegetable Bowl

Country Garden Vegetable Bowl Recipe
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.
Products used in this recipe

More Recipe Collections