Breakfast

Veggie Sautee is for Breakfast.

Veggie Sautee takes 5 minutes to prepare.

Veggie Sautee takes 10 minutes to cook.

Veggie Sautee makes 2 servings.

The ingredients for Veggie Sautee are:

2 Large or 3 small to medium sliced russet potatoes
18 medium baby carrots
1/2 cup chopped yellow onion
1/4 cup chopped yellow bell pepper
1/4 cup chopped orange bell pepper
1/4 cup chopped red bell pepper
1/2 cup sliced snap peas
5 cloves fresh garlic
2 tbsp extra virgin olive oil

Here is how you make Veggie Sautee:

Makes Two 2-Cup ServingsPour olive oil into large sautee pan over medium-high heat.Slice the potatoes lengthwise and then thinly slice and add to pan.Slice carrots however you choose and add to pan.Stir frequently. Potatoes should brown but not burn.While the potatoes and carrots cook, chop the peppers, onion, and snap peas.Mince garlic.When the potatoes are tender, add the other ingredients to the pan and stir.Cover and reduce to medium heat.Stir every couple minutes until the potatoes are to your liking. (not mushy)Season to taste. ( I use black pepper)Dish up two cups as a stand alone dish, or 1 cup as a side to eggs.Number of Servings: 2Recipe submitted by SparkPeople user SARGE49.

The nutritional information for Veggie Sautee is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 559.4

• Total Fat: 22.0 g
• Cholesterol: 0.0 mg
• Sodium: 57.0 mg
• Total Carbs: 85.9 g
• Dietary Fiber: 12.4 g
• Protein: 10.5 g