How To Make Egg and Potato Breakfast Scramble
Start your day right with our filling breakfast scramble! Loaded with eggs, potatoes, and cheese for a fuller meal. Whip this up in less than 30 minutes!
Serves:
Ingredients
- 6ozred potatoes,rinsed and scrubbed and diced
- ¼cupwater
- 2tspolive oil
- pinchsalt
- 3eggs,large, beaten
- dashmilk
- 1scallion,thinly sliced
- ⅓cupcheese,Gruyere or other preferred, grated
- 1tbspfresh thyme,or other preferred herbs, chopped, or dried herbs
Instructions
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Combine the potatoes, water, oil, and salt in a 10-inch skillet.
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Cover and bring to a boil over high heat. Cook for about 5 minutes, until the water has evaporated and the potatoes start to sauté.
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Uncover the potatoes and loosen them from the bottom of the skillet with a wooden spoon.
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Keep sautéing for 5 minutes until potatoes are lightly browned.
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In a bowl, scramble the eggs with a dash of milk.
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Pour the eggs into the skillet, and toss in the scallions, then scramble until the eggs are just set.
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Remove the skillet from heat.
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Sprinkle with grated cheese and herbs.
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Allow the cheese to melt, serve, and enjoy!
Nutrition
- Calories: 284.48kcal
- Fat: 18.23g
- Saturated Fat: 6.94g
- Trans Fat: 0.28g
- Monounsaturated Fat: 7.50g
- Polyunsaturated Fat: 2.08g
- Carbohydrates: 15.12g
- Fiber: 1.81g
- Sugar: 1.57g
- Protein: 15.20g
- Cholesterol: 262.38mg
- Sodium: 498.52mg
- Calcium: 204.47mg
- Potassium: 520.81mg
- Iron: 2.13mg
- Vitamin A: 167.67µg
- Vitamin C: 10.65mg
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