Breakfast Bowls – Weight Watchers Freestyle

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INGREDIENTS

• 1 1/2 lbs. potatoes, peeled and cut into small cubes
• 1/2 onion, chopped
• 1/2 red pepper, chopped
• 1/2 orange pepper, chopped
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 teaspoon extra virgin olive oil
• 12 eggs
• 6 tablespoons reduced-fat Mexican cheese
• 6 containers with lids

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data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6OxxuiimbVnGON8xHj95TvZPW_gOt1gvdiUvreorFChIdxoNb_pb3sDQ3QqnoQmmP6TKcTXgOvOiNPyPMugMRzg2bAgJFZjgOeObZmBZpUZxRAvFb4otuoUecBO_VUA-1AZeHXW6TXGB1/s1600/ONE+POT+MUSHROOM+STROGANOFF+-+2019-03-11T104732.738.jpg" title="Breakfast Bowls – Weight Watchers Freestyle #Weight Watcher#Breakfast#Bowls">
INSTRUCTIONS

1. Add oil to a skillet and set heat to medium.
2. Once the oil is warm add the potatoes, onions and peppers. Also add the garlic powder, salt and pepper. Cover and cook 10 minutes, stirring occasionally.
3. While the potatoes cook, add the eggs to a mixing bowl. Whisk the eggs until scrambled.
4. Add a little bit of non-stick cooking spray to a frying pan and cook the scrambled eggs.
5. .....
6. .....
7. Get full recipe >> CLICK HERE

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