Potato and egg breakfast scramble for a delicious start!
A hearty and nutritious potato and egg breakfast scramble that is perfect for starting your day off right.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Skillet
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 medium potatoes, diced
- 4 large eggs
- 1 small onion, chopped
- 1 bell pepper, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a skillet over medium heat.
- Add diced potatoes and cook until they are tender and golden brown, about 10-15 minutes.
- Add chopped onion and bell pepper, cooking until softened.
- In a bowl, whisk the eggs and season with salt and pepper.
- Pour the eggs over the potato mixture and scramble until the eggs are fully cooked.
- Garnish with fresh parsley before serving.
Notes
- Feel free to add other vegetables like spinach or tomatoes for extra flavor.
- This dish can be made ahead of time and reheated for a quick breakfast.
- Adjust the seasoning according to your taste preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 300mg