Potato: 150g (1 medium, diced), Bell pepper (red): 50g (1/3 medium, diced), Zucchini: 50g (1/2 small, diced), Red onion: 30g (1/4 small, diced), Egg: 100g (2 medium), Spinach: 30g (1 cup, fresh), Olive oil: 10ml (2 tsp), Garlic: 3g (1 clove, minced), Paprika: 2g (1/2 tsp), Dried thyme: 1g (1/4 tsp), Salt: to taste, Black pepper: to taste
1. Heat 10ml olive oil in a large skillet over medium heat. Add 3g minced garlic and 30g diced red onion, sauté for 1-2 minutes. 2. Add 150g diced potato, 50g diced red bell pepper, and 50g diced zucchini, and cook for 8-10 minutes, stirring occasionally, until the vegetables are tender and golden. 3. Add 2g paprika and 1g dried thyme, then stir in 30g fresh spinach and cook until wilted. 4. Make two wells in the vegetables and crack in 100g egg, cover and cook until the eggs are set to your liking. 5. Season with salt and black pepper to taste at the end.
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