Nutrition Facts

Serving Size 1/3 of recipe

Servings Per Recipe 3

Amount Per Serving
Calories 386
Total Fat 18.5g
  Saturated Fat 6.8g
  Monounsaturated Fat 9.2g
  Polyunsaturated Fat 1.5g
Total Carbohydrate 42.2g
  Dietary Fiber 9.1g
Protein 15.7g
Sodium 445 mg

Wake-up Breakfast Explosion


2 Tbsp olive oil
2 medium red potatoes, sliced (you may leave the skins on, but be sure to wash thoroughly)
¼ cup green pepper, diced
¼ cup red bell pepper, diced
2 cloves garlic, minced
¼ tsp salt
¾ cup button mushrooms, sliced
1 cup canned cannellini beans, drained and rinsed
1 tsp black pepper, ground
Pinch of cumin seeds, ground
¾ cup shredded pepper jack cheese
1 small tomato, diced


1. Heat oil in non-stick frying pan and add the potatoes. Cook on medium high heat, stirring occasionally until half way done, about 15 – 20 minutes.

2. Add the green and red bell peppers and cook five more minutes.

3. Stir-in the garlic, salt, mushrooms, cannellini beans, pepper and cumin seeds; continue cooking until potatoes are tender and the beans are warmed.

4. Stir in the pepper jack cheese and immediately pour into a small casserole dish.

5. Top with diced tomato and serve immediately.

Yield: 3 servings

Serving Suggestions:

Serve with fresh berries and yogurt.