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Asparagus, Peppers, and Potatoes- Gluten Free Breakfast
Shannon LeMmon
A yummy vegetable packed gluten free breakfast.
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Pin Recipe
Prep Time
20
minutes
mins
Cook Time
15
minutes
mins
Total Time
35
minutes
mins
Course
Breakfast
Servings
4
Ingredients
5
baked potatoes
served 4 people cooked and cut into bite sized pieces
1/2
red pepper
chopped
1/2
green pepper
chopped
1/4-1/2
onion
chopped
handful of asparagus- cut into bite sized pieces
1/2-3/4
cup
mushrooms
sliced
1/2
tsp
of garlic
or 1 clove minced
1
tsp
red onion
I used the freeze dried red onions or use 1/4-1/2 red onion, chopped
sprinkle paprika
salt and pepper to taste
2
T
olive oil
Instructions
Heat oil in a frying pan or skillet on medium heat.
Once oil is warm add chopped peppers, chopped onion, (fresh red onion, if using) and asparagus. Stir and cook for 2-3 minutes.
Add Mushrooms, cook and stir for 2 minutes.
Sprinkle: paprika, garlic, red onion (if using freeze dried), salt and pepper to taste.
Add potatoes. Cook and heat through. (Because potatoes were already baked it shouldn't take too long to re-heat them.
When potatoes and vegetables are heated and cooked to your liking remove from heat and enjoy!