Carrot & Potato Egg Fry

Name: Carrot & Potato Egg Fry
Prep time: 5 s
Cook time: 10 s
Total time: 10 s
Yield: 6
Cuisine: Global
Ingredients: 1 Medium Onions finely chopped; 1 tablespoon Vegetable oil; 2 Mediums Potatoes; 2 Mediums Carrot cut into small pieces; 2 cubes MAGGI® Vegetable Bouillon; 1/2 cup Water; 7 Mediums Eggs

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Easy

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10 Min

This golden Carrot and Potato Egg Fry is the perfect antidote for your Suhoor hunger pangs. Complete your day with this healthy combo.

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Ingredients

6 Servings

Onions, finely chopped

1 Medium

Vegetable oil

1 tbsp

Chopped potatoes

2 Mediums

Carrot, cut into small pieces

2 Mediums

MAGGI® Vegetable Bouillon

2 cubes

Water

0.5 cup

Eggs, slightly beaten

7 Mediums

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Nutritional Information

Carbohydrates

16.05 g

Energy

158.89 kcal

Fats

6.84 g

Protein

8.4 g

Recipe steps

1 min

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Recipe steps

1 min

Step 1

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In a large frying pan, sauté onions until golden. Add potatoes, carrots and sauté until tender and golden around the edges.

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Recipe steps

1 min

Step 2

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Add MAGGI® Vegetable Bouillon, water and stir to dissolve.

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Recipe steps

1 min

Step 3

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Drop 6-8 eggs on top, cover and simmer over medium-low heat until eggs are cooked to desired done-ness.

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Recipe steps

1 min

Step 4

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Chef’s Tip: You can also scramble eggs into the potatoes and carrots.

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Carrot & Potato Egg Fry

Nutritional facts per serving

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