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Chunky Vegetable Hash
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| Prep time: 10 minutes | Cook time: 15 minutes | Serves 4 Description This bright, tasty hash is delicious with a poached egg or an egg any style, and it can also be turned into an omelet filling. Use any dried herb you prefer, or toss in a combo of chopped fresh herbs. (Phase 1) Ingredients | |
| 1 tablespoon | extra-virgin olive oil |
| 1 small | onion, chopped |
| Pinch | dried thyme |
| Pinch | paprika |
| 1/8 teaspoon | salt |
| 1 small | red bell pepper, diced |
| 4 large | button mushrooms, roughly chopped |
| 2 small | zucchini, diced |
| 1 small | garlic clove, minced |
| Instructions In a large skillet, heat oil over medium-high heat. Add onion, thyme, and paprika, reduce heat to medium-low, and cook, stirring occasionally, 7 minutes, or until onion is softened. Stir in salt, bell pepper, mushrooms, zucchini, and garlic. Cover and cook, stirring occasionally, 4 minutes longer. Remove from the heat and serve hash by itself or with a poached egg or as an omelet filling. Nutritional information Per (generous 1/2-cup) serving without egg: 59 calories | |
| 4 g | fat, (0.5 g sat) |
| 6 g | carbohydrate |
| 2 g | protein |
| 2 g | fiber |
| 81 mg | sodium |
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