One-Pan Breakfast Veg Medley Recipe

Ingredients

3 portobello mushrooms (about 250g)
1 courgette
3 spring onions
2 jarred red peppers, drained
2 garlic cloves
2 tbsp tomato paste
1 x 400g tin cannellini beans
1 tsp smoked paprika
2 tsp dried mixed herbs
½ lemon
To serve:
2 slices sourdough bread
Extra virgin olive oil, for drizzling

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Method

1. Chop up the mushrooms and the courgette into 1cm-thick slices (you can do it by eye don’t worry – I know you’re not going to get a ruler out). Get that all in a nice large frying pan with a little light olive oil and fry on a medium heat, adding a pinch of salt to help draw the water out of the veggies – this is going to work wonders, trust me.

2. While that’s frying, chop up the spring onions, including the greens, cut the jarred peppers into slices and grate the garlic until it’s as fine as me. Keep the green bits of the spring onion for later, then chuck everything else into the pan once the mushrooms and courgette are golden and crisp. Squeeze in the tomato paste at the same time and mix everything together.

3. Drain the cannellini beans using a sieve or colander, then add those into the pan. Mix them up so the veggies are having a nice chat with the cannellini beans, then, give it a season and sprinkle in the paprika and mixed herbs. Stir it up well and cook for another few minutes until the beans are nice and almost fluffy inside.

4. You might want to toast your bread at this point.

5. Serve up the contents of the pan with your toast, adding a final pinch of salt and a little squeeze of lemon juice. Oh, and those green bits from the onion. Drizzle your bread with extra virgin olive oil and dip it into the veg medley, or spoon some of the veggies on top. Enjoy it.