Category: lunch
Yield: 4 servings
Calories/serving: 450
Preparation time: 40 minutes
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Ingredients
- 4 slices sourdough bread, cubed
- 200 g parsnip, peeled and sliced
- 200 g boiled potatoes, cubed
- 200 g white cabbage, shredded
- 100 g black olives, sliced
- 2 eggs
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon ground black pepper
- 1 teaspoon smoked paprika powder
Directions
Preheat the oven to 180°C.
Place the cubed sourdough bread on a baking tray and toast in the oven for 10 minutes, or until golden brown.
Heat olive oil in a large pan over medium heat.
Add the sliced parsnip and cubed boiled potatoes to the pan. Sauté for 5 minutes until they start to brown.
Add the shredded white cabbage and sliced black olives to the pan. Stir and cook for another 5 minutes.
In a separate bowl, whisk the eggs with dried basil, ground black pepper, and smoked paprika powder.
Pour the egg mixture into the pan with the vegetables, stirring continuously until the eggs are cooked through, about 3-4 minutes.
Add the toasted sourdough cubes to the pan and mix everything gently to combine.
Serve the stir-fry warm.
Ingredients
- 4 slices sourdough bread, cubed
- 200 g parsnip, peeled and sliced
- 200 g boiled potatoes, cubed
- 200 g white cabbage, shredded
- 100 g black olives, sliced
- 2 eggs
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon ground black pepper
- 1 teaspoon smoked paprika powder
Category: lunch
Yield: 4 servings
Calories/serving: 450
Preparation time: 40 minutes
Sign up for free and start creating your own personalized recipes!
Directions
Preheat the oven to 180°C.
Place the cubed sourdough bread on a baking tray and toast in the oven for 10 minutes, or until golden brown.
Heat olive oil in a large pan over medium heat.
Add the sliced parsnip and cubed boiled potatoes to the pan. Sauté for 5 minutes until they start to brown.
Add the shredded white cabbage and sliced black olives to the pan. Stir and cook for another 5 minutes.
In a separate bowl, whisk the eggs with dried basil, ground black pepper, and smoked paprika powder.
Pour the egg mixture into the pan with the vegetables, stirring continuously until the eggs are cooked through, about 3-4 minutes.
Add the toasted sourdough cubes to the pan and mix everything gently to combine.
Serve the stir-fry warm.
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