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- 1/4 cup red potato, diced
- 1½ tbs. coconut oil
- 1/2 cup cherry tomatoes, diced
- 1/2 cup bell peppers, diced
- 1 cup spinach, chopped
- 1 egg
Microwave the diced potato for three to five minutes. In a medium frying pan, melt 1/2 tablespoon coconut oil and sauté the potato pieces until crispy. Remove and set aside.
Melt another 1/2 tablespoon coconut oil in the frying pan and add the cherry tomatoes, peppers, and spinach. Sauté about three to five minutes. Add the potatoes back in and set on very low heat — just enough to keep the mixture warm.
In a small frying pan, melt the rest of the coconut oil and turn the temperature to low. Cook the egg over-easy: Gently crack the egg and cook slowly until the white is firm and yolk is still runny. It may help to cover with a lid.
In a bowl, add the veggies and gently top with the cooked egg.
Servings Per Container
Amount Per Serving
% Daily Value*
47%Total Fat 30g
9%Total Carbohydrates 25g
* Percent Daily Values are based on a 2000 calorie diet.