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Veggie Breakfast Scramble with Savory Roasted Potatoes Recipe

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4 from 14 reviews

A wholesome and flavorful Veggie Breakfast Scramble paired with savory roasted potatoes. This hearty breakfast features perfectly roasted, seasoned potatoes alongside fluffy scrambled eggs cooked with fresh vegetables, spinach, feta cheese, and Kalamata olives, creating a balanced and satisfying morning meal.

Ingredients

Potatoes

  • 1 1/2 pounds (690 grams) potatoes, cut into 3/4-inch chunks
  • 2 tablespoons (30 ml) olive oil
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon dried oregano

Eggs and Vegetables

  • 1 tablespoon (15 ml) olive oil
  • 1 medium shallot, minced
  • 1 medium red bell pepper, diced small
  • 1 cup grape tomatoes
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 large eggs
  • 2 ounces (60 grams) baby spinach leaves (about 2 tightly packed cups)
  • 2 ounces (60 grams) feta cheese, crumbled
  • 6 pitted Kalamata olives, minced

Instructions

  1. Preheat Oven and Prepare Potatoes: Preheat the oven to 400°F (204°C) with a 12-inch cast iron skillet or a rimmed sheet pan placed on a rack in the center of the oven to heat.
  2. Cut and Season Potatoes: Cut the potatoes into 3/4-inch chunks. Carefully remove the hot skillet or pan from the oven, add the potatoes along with 2 tablespoons olive oil, 1/2 teaspoon sea salt, 1/2 teaspoon black pepper, garlic powder, onion powder, dill weed, and dried oregano. Toss everything to coat evenly.
  3. Roast Potatoes: Roast the potatoes in the oven for 15 minutes. After 15 minutes, toss the potatoes with a spatula to ensure even cooking and return them to the oven for an additional 15 minutes, or until the potatoes are tender on the inside and nicely browned on the outside.
  4. Cook Vegetables: While the potatoes roast, warm 1 tablespoon olive oil in a 12-inch nonstick skillet over medium-high heat. Add the minced shallot, diced red bell pepper, grape tomatoes, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Stir occasionally and cook for 5 to 10 minutes until the peppers soften and the tomatoes burst, encouraging the tomatoes to release their juices.
  5. Scramble Eggs: Meanwhile, crack the eggs into a bowl and beat them thoroughly until smooth and uniform.
  6. Add Spinach: Stir the baby spinach into the skillet with the cooked vegetables and cook until wilted, about 1 to 2 minutes.
  7. Cook Eggs: Pour the beaten eggs over the spinach and vegetable mixture. Cook over medium heat, gently dragging the edges of the eggs into the center of the pan to allow the uncooked egg to reach the pan surface. Continue cooking until the eggs are mostly set but still slightly moist.
  8. Add Feta and Olives: Sprinkle crumbled feta and minced Kalamata olives evenly over the eggs. Continue cooking until the eggs are fully set to your liking.
  9. Serve: Serve the veggie breakfast scramble hot alongside the savory roasted potatoes for a delicious, balanced breakfast.

Notes

  • Use a cast iron skillet or a rimmed baking sheet that can handle high heat for roasting the potatoes.
  • Adjust seasoning to taste, especially salt and pepper.
  • Feel free to substitute vegetables according to preference or seasonality.
  • The feta and olives add a salty tang, so consider this when seasoning the eggs.
  • This recipe can be doubled for larger groups.
  • Store any leftovers in an airtight container in the fridge for up to 3 days.

Find it online: https://yumntasty.com/veggie-breakfast-scramble-with-savory-roasted-potatoes-recipe/