Vegetarian farmer breakfast with peppers and zucchini

Name: Vegetarian farmer breakfast with peppers and zucchini
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 800 g waxy potatoes; 1 Onion; 1 Courgette; 1 can (212 ml) Vegetable corn; 1 jar (160 g) Paprika; 4 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 12 Eggs (size M); 1/4 collar Parsley; 250 g Feta cheese

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

800 g waxy potatoes
1 Onion
1 Courgette
1 can (212 ml) Vegetable corn
1 jar (160 g) Paprika
4 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
12 Eggs (size M)
1/4 collar Parsley
250 g Feta cheese

Directions

1
Wash the potatoes and cook in boiling water for 20-30 minutes, then drain and chill. In the meantime peel and dice the onion. Peel and slice the potatoes. Wash and clean the zucchini and cut into thin slices. Pour corn into a sieve and drain. Peel and slice the peppers.
2
Heat 1 tablespoon of lard in 2 pans. Fry approx. 1/4 of the potato slices in each pan for approx. 7 minutes while turning. Season with salt and pepper. After about 4 minutes add about 1/4 onions and zucchini.
3
Add about 1/4 paprika and 1/4 corn about 1 minute before the end of the frying time. Whisk 3 eggs in portions and season with salt and pepper. Pour the eggs over the potatoes. Shortly before the mixture begins to set, fold over the middle of each egg with a spatula.