This colorful scramble is a hearty and delicious breakfast dish. Included with the potatoes are navy beans, mushrooms, tomatoes and collard greens. Since there is no oil in this dish, the potatoes are baked first to make them crisp. Top with homemade, salt-free ketchup or lemon-tahini sauce.
5-6 medium Yukon Gold potatoes
1 bell pepper, diced
1 yellow or red onion, diced
6 white or cremini mushrooms, sliced
1 teaspoon dried oregano or basil
½ teaspoon garlic powder
½ teaspoon paprika
1 can low- or no-sodium navy beans
1 cup cherry tomatoes, sliced in half
4 collard green leaves, sliced in thin strips
1 tablespoon minced fresh herbs (optional)
1. Cut potatoes into bite-size pieces and bake for 35-40 minutes until tender.
2. Sauté in a large skillet the bell pepper, onion and mushrooms with the spices on medium-high in a quarter cup of water for 5 minutes (let the onions stick to the bottom of the pan only briefly so that they will caramelize a little and release their flavor before adding more water).
3. Add to the sautéed vegetables: the beans, tomatoes and collard greens (and fresh herbs if using) and cook for about 5 minutes more until the collards have wilted and softened. Add the potatoes. Serve immediately with salt-free ketchup (click here for recipe) or lemon-tahini sauce (recipe below).
Preparation: 15 minutes; cooking: 40 minutes; serves: 4
Notes: Any type of edible mushroom, greens, beans or fresh herbs (such as parsley, rosemary, oregano, thyme, cilantro) may be used. Yams or sweet potatoes may be substituted for all or half of the Yukon potatoes. / Also tastes great with warm corn tortillas.
¼ cup water
¼ cup tahini (or 3 tablespoons hulled sesame seeds)
3 tablespoons lemon juice
1 tablespoon lemon zest (optional)
1/8 teaspoon garlic powder
1/8 teaspoon cumin
Combine in a blender or Vitamix until smooth.