Farmer's breakfast with zucchini and feta

Name: Farmer's breakfast with zucchini and feta
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 400 g waxy potatoes; 2 TABLESPOONS clarified butter; 1 can(s) (212 ml each) Corn; 50 g Roasted peppers (glass); 1 small zucchini; 1 Onion; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6 Eggs (Gr. M); 2 stem(s) Parsley; 100 g Feta

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

Without bacon and gherkins, but just as tasty: this is how you make vegetarian farmer's breakfast.

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

400 g waxy potatoes
2 TABLESPOONS clarified butter
1 can(s) (212 ml each) Corn
50 g Roasted peppers (glass)
1 small zucchini
1 Onion
7-10 Tbsp Salt
7-10 Tbsp Pepper
6 Eggs (Gr. M)
2 stem(s) Parsley
100 g Feta

Directions

1
Peel and wash the potatoes and slice them into thin slices. Fry in hot clarified butter while turning for about 15 minutes. Drain corn and paprika, cut paprika into strips. Clean, wash and slice the zucchini. Peel and chop onion. Fry everything for about 5 minutes. Season with salt and pepper.
2
Whisk eggs, salt and pepper, pour over the potatoes. Cover and allow to set for about 10 minutes. Turn out on a plate, cut in half. Wash the parsley and remove the leaves. Crumble the feta. Sprinkle both on top.