Carrot, Bell Pepper and Egg Salad

Ingredients

• Egg2 count (110 g)
• Carrot1 medium (60 g)
• Leek1/2 cup (50 g)
• Oil1/2 tablespoon (5 ml)
• Bell Pepper1/2 count (60 g)

Instructions

1. 1

   Step 1

   Put the eggs in a pot with boiling water and let boil for 8-10 minutes. Once ready, remove, let cool and peel.

2. 2

   Step 2

   In the meantime, grate the carrot and cut the leek and bell pepper into thin strips.

3. 3

   Step 3

   Preheat a pan with the oil.

4. 4

   Step 4

   Once heated, add the carrot, bell pepper and leek. Season with salt and pepper and saute for 8-10 minutes until soft.

5. 5

   Step 5

   Remove the vegetables from heat and serve with the boiled egg. Add salt and pepper to taste. You can add some green leaves and lemon juice.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Carrot, Bell Pepper and Egg Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.