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Atkins Breakfast Recipe - Vegetable Medley Recipe
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Atkins Breakfast Recipe
Atkins Vegetable Medley Recipe
Atkins Vegetable Breakfast Nutrition Information
Atkins Vegetable Medley Recipe Ingredients
Atkins Vegetable Medley Recipe Cooking Method
Serves 4 Per Serving
Protein 2.9g
Fat 14g
Carb 6.1 g2 carrots
1 courgette
75 g French beans
1 small leak
5 plum tomatoes
Handful of fresh flat leaf parsley
25 g butter
45 ml extra virgin olive oil
2.5 ml granulated sugar
115 g frozen peas
Salt and freshly ground black pepper
- Dice the carrot and courgette finely. Top tail the French beans, then cut them into 2 cm lengths. Slice leak thinly. Skin and dice the 5 tomatoes. Chop the flat leaf parsley and set aside.
- Melt the butter in a oil in a medium frying pan or saucepan. When the mixture sizzles add the prepared leek and carrots. Sprinkle over the sugar over and fry, stirring frequently, for 5 minutes.
- IStir in the courgette, French beans, peas and season with plenty of salt and pepper. Cover and cook over a low to medium heat for 5-8 minutes until the vegetables are tender, stirring occasionally.
- Stir in the parsley and chopped the plum tomatoes and adjust the seasoning to taste. Serve at once, tossed with the freshly cooked pasta.
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