• 1 whole medium size onion diced
  • 1/2 fresh sweet green pepper
  • 1/2 fresh sweet red pepper
  • 6 whole, medium size white mushrooms, sliced thin
  • 1/4 teaspoon Fresh chopped parsley
  • 1 pinch, garlic powder black ground pepper, to your taste. (salt is forbidden)
  • 1 tablespoon, pure virgin oil

Heat the olive oil in a large skillet over medium heat. Add the vegetables and "saute" until heated through the spices gradually during the cooking and mix well with the vegetables. Keep on "saute" until barely 8-10 minutes. Make sure the vegetables do not turn mushy. Serve with eggs, hash-browns and a link of breakfast sausage.