Sunday, May 15, 2016

Veggie Breakfast

Hello friends! Today we are going to make an easy delicious vegetables breakfast.. 

Health benefits

-          Potatoes are a great source of complex carbohydrates (which are great for rebuilding energy supplies), and they also contain fibre, vitamin C, vitamin B6, potassium, thiamine, niacin, manganese and copper.

-      Mushrooms are anti-oxidants and rich in zinc. They lower cholesterol level, support immune system, increase vitamin D level, maintain healthy skin, and contain natural insulin. They also increase metabolism, inhabit cancer, and thin blood.

-     Tomatoes are anti-inflammatory. They reduce heart disease, lower risk of stone formation, lower cholesterol, reduce migraines and prevent cancer. In addition, they purify blood, boost immunity, improve bones and promote healthy skin.

-      Eggs contain 9 especial amino acids. One egg has 6 grams of high quality protein. It helps to prevent cataract development. It contains good fats; one egg contains 5 grams of good fat. It is one of the only foods naturally containing vitamin D. they promote healthy hair and nail growth.

-     Olive oil is rich in mono-saturated fats which helps protect against Type II diabetes. It helps with weight loss; maintain healthy heart, lower blood pressure, keeps healthy bones and healthy skin. In addition, it helps prevent colon and skin cancer.

-     Parsley is anti-inflammatory and rich in many vital vitamins, including Vitamin C, vitamin B vitamin12, vitamin K and vitamin A. it helps keeps your immune system strong, tones your bones and heals the nervous system. In addition, parsley helps flush out excess fluid from the body, thus supporting kidney function. It also helps controlling blood pressure, maintaining healthy heart and help preventing cancer.


- 1 big cubed potato
- 1 Tbsp of olive oil
- 1 cup of trimmed mushrooms
- 1/2 cup of cherry tomatoes
- 1 egg

- Parsley to garnish
- Salt and pepper to taste


1. Put the potato cubes in a medium glass baking pan. Drizzle over some olive oil and season with salt and pepper. Bake in preheated over 210 °C for 10 minutes.

2. Stir the potato cubes then add the mushrooms and bake for 5 minutes. 

3. Add the tomatoes and bake for another 5 minutes.

4. Make a hole in between the vegetables and then break the egg. Bake for 3 minutes until the egg is set. 

5. Garnish the mixture with parsley and serve straight from the baking pan.

6. Enjoy!

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