Yellow, it’s me again with my one pot meal. This time I would like to share my new favourite dish for breakfast. I have been having it for 6 days straight, hohoho, so me. I could have the same stuff for days until I get bored. It was inspired by Korean street foods and I thought it would be great for my breakfast. It has the carbs from the potatoes, protein from the eggs, fibber from veggies. A great options for breakfast-on-the-go, although it is never been a good option having breakfast on the go. It is quick and easy to cook that’s a plus, another plus is I can prepare it on the night before and it can go straight to the pan in the morning. Hohoho… what an easy way to have a great breakfast. Ready?
Ingredients:
- 2 free range eggs
- 1 large potato, peeled and diced it thinly. Wash it clean.
- 1 medium carrot, peeled and diced it thinly. Wash it clean
- 1 large Chinese chives, chopped it thinly (optional)
- 1 tbsp garlic powder
- 1 tbsp onion flakes
- 2 tbsp potato starch/tapioca
- 1/2 tsp sugar
- 1/2 tsp salt
- 1/2 tsp white pepper
- 1/2 tsp coriander powder
Directions:
- In a medium mixing bowl, add eggs, diced potato, carrot, Chinese chives, and the rest of the ingredients. Mix it well.
- On medium low, heat the pan with some oil (just to layer the pan). When it’s hot enough, pour the mixture into the pan. Spread it evenly making a thin layer. Cover the pan and turn the fire into low heat. Let it cook for 3-4 minutes (depends on the thickness of the layer). Flip it and cook for another 3-4 minutes.
- Tada! Serve it whilst it hot. I am not a fan of hot sauce, but it goes well with hot sauce or tomato sauce will do too.
Quick and easy right? It’s filling enough to replenish my energy after yoga. If you’re thinking to have it for breakfast, prepare it the night before and store it in a fridge. Have a great weekend peeps!
xxLovexx
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