“German Veggie Delight: A Scrumptious Vegetarian Breakfast”

Allergens

None (assuming no allergies to vegetables or grains)

Ingredients

• 1 large potato, peeled and diced
• 2 cups fresh spinach, chopped
• 1 small onion, finely chopped
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 4 eggs
• 2 cups cooked whole grain pudding (e.g., oatmeal, quinoa)
• 3 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. In a large skillet, heat 2 tbsp of olive oil over medium heat. Add the diced potatoes, onions, and bell peppers. Cook until tender, stirring occasionally. Season with salt and pepper to taste. In a separate pan, cook the whole grain pudding according to package instructions or recipe. In another skillet, fry the eggs to your desired doneness. To plate, place cooked potatoes, vegetables, and whole grain pudding on individual plates, forming an appealing breakfast display. Top with a perfectly fried egg and garnish with fresh parsley.

Chef’s Insight

The combination of flavors and textures in this dish is both satisfying and visually appealing. Feel free to experiment with different vegetables or whole grains to create your perfect German veggie delight.

Notes

This recipe can be easily doubled or tripled to accommodate larger groups.