BREAKFAST BURRITO BOWL

Prep time: 5 mins

Cook time: 25 mins

Yield: 4 servings

Ingredients:

- 1 1/2 tablespoons canola oil

- 2 cups shredded refrigerated hash browns, no salt added

- 1 red bell pepper, stemmed, seeded, and diced

- 1 yellow onion, diced

- 1 cup reduced-sodium canned black beans

- 4 eggs

- 1 cup shredded monterey jack cheese

- 1/2 cup fresh salsa

- 1 lime segmented (optional)

Directions:

1. In a 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat until hot. 

2. Add the hash browns to the skillet and spread evenly on the pan, pressing down gently with a spatula to flatten. 

3. Cook 6 to 7 minutes, or until golden brown on the bottom. 

4. Flip the hash browns over and cook an additional 6 to 7 minutes until browned and crispy. Removes the hash browns from the skillet. 

5. In the skillet, heat the remaining 1/2 tablespoon of oil over medium heat. Add the pepper and onion, and saute until tender. 

6. Add the black beans, and cook until warmed. Remove the vegetable mixture from the pan, and set aside. 

7. In a small bowl, whisk the eggs and pour into the skillet. Cook until fully scrambled. 

8. To serve, layer the hash browns, vegetables, eggs, cheese, and salsa. Serve with a squeeze of lime juice if desired. 

Per serving: Calories 342 (from fat 134); fat 15g (saturated 6g); cholesterol 25mg; sodium 357mg; carbohydrate 39g (dietary fiber 7g); protein 17g

Enjoy your cooking with your loved one

Sumber buku: John wiley & sons inc, Flat belly cookbook for dummies, 2014