A blog by ordinary people about living an extraordinary life

Add some color to your dinner

I am a big fan of adding as much color to your dinner plate as possible.  If you are eating too much brown or white, then you are probably eating too many carbs.  Add some green to make sure you get your leafy vegetables.  Add some red and yellows to get your tomatoes and peppers.  Even toss in some purple from some potatoes!  That is a complete meal.


This recipe comes from our Quick Cook Vegetarian cookbook.  It can be put together in less than 30 minutes and is great for dinner as well as lunch the next day.


  • 1 large onion, chopped
  • 1 1/4 cups of potatoes (I used small, mixed potatoes), cooked and chopped
  • 2 garlic cloves, chopped
  • 1/4 pound of baby spinach, chopped
  • 1/4 cup of roasted red pepper, chopped
  • 5 eggs, beaten
  • Pecorino Romano cheese
  • salt
  • pepper
  • avocado, sliced

Bring a pot of water to boil, salt and cook the potatoes for about 10 minutes, until fork tender.  Allow to cool and then dice.

In a cast iron skillet, over medium heat, cook the onion for about 6 minutes.  Add the garlic and cook for another 2 minutes.

Add the potatoes and red peppers.  Season with salt and pepper.  Cook for 3-4 minutes.

Add the spinach, cover and steam for 5 minutes until spinach wilts down.

Add in the eggs and toss to mix together.  Cook for 8-10 minutes.  Cover with shaved Pecorino Romano cheese and place under the broiler for 5 minutes.  Serve topped with sliced avocado.




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This entry was posted on March 20, 2013 by in Healthy living, Peter Waterman's posts, Recipes and tagged , , , , , , , , , .
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