Scrambled eggs with potatoes, carrots, red pepper, onion and herbs
Delicious and colorful scrambled eggs with potatoes, carrots, red pepper, and onion, seasoned with herbs. Enjoy this easy and nutritious breakfast, packed with flavor and perfect for any morning.
- 20 Apr 2024
- Cook time 10 min
- Prep time 5 min
- 1 Servings
- 9 Ingredients
Scrambled eggs with potatoes, carrots, red pepper, onion, and herbs is a hearty and nutritious dish perfect for breakfast or brunch. This recipe incorporates a variety of vegetables and seasonings to create a flavorful and satisfying meal.
Ingredients:
Instructions:
- Start by peeling the potato, then dice it into small, even-sized cubes.
- Finely chop the carrots.
- Dice the red pepper.
- Finely chop the onion.
- Place the diced potatoes in a microwave-safe bowl and add a splash of water.
- Microwave on high for about 4-5 minutes or until they are just tender, but not mushy. Stir halfway through.
- Alternatively, you can parboil the diced potatoes in a pot of boiling water for about 5 minutes, then drain.
- In a large non-stick frying pan, melt 1 tablespoon of butter over medium heat.
- Add the pre-cooked potatoes, carrots, red pepper, and onion to the pan.
- Sprinkle with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
- Cook, stirring occasionally, until the vegetables are tender and lightly browned, about 5-7 minutes.
- While the vegetables are cooking, crack the eggs into a small bowl.
- Add the dried oregano, remaining 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper.
- Whisk the eggs well until fully combined.
- Push the cooked vegetables to one side of the frying pan.
- Add the remaining tablespoon of butter to the empty side of the pan and let it melt.
- Pour the whisked eggs into the pan on the empty side.
- Allow the eggs to sit undisturbed for about 30 seconds, then gently stir with a spatula, combining them slowly with the vegetables.
- Continue to cook, stirring occasionally, until the eggs are just set but still creamy, about 2-3 minutes.
- Remove the scrambled eggs and vegetables from the heat.
- Serve immediately, garnished with additional herbs if desired.
Tips:
- Cut the potatoes and carrots into small, even pieces to ensure they cook evenly and quickly.
- For added flavor, consider using fresh oregano instead of dried oregano. Adjust the amount to taste.
- Use a non-stick skillet to prevent the eggs and vegetables from sticking and to make cleanup easier.
- If you like your scrambled eggs creamy, cook them on low heat and stir continuously.
- Feel free to add other herbs or spices you enjoy, such as paprika, thyme, or garlic powder.
With this simple recipe, you can make delicious scrambled eggs loaded with vegetables and herbs in less than 30 minutes. It's a versatile dish that can be customized to your liking by adding different vegetables or seasonings. Enjoy a wholesome and tasty meal that's perfect for any time of day!
| Nutrition Facts | |
|---|---|
| Serving Size | 460 grams |
| Energy | |
| Calories 550kcal | 22% |
| Protein | |
| Protein 18g | 12% |
| Carbohydrates | |
| Carbohydrates 45g | 13% |
| Fiber 8g | 22% |
| Sugar 8g | 8% |
| Fat | |
| Fat 33g | 40% |
| Saturated 16g | 54% |
| Cholesterol 480mg | - |
| Vitamins | |
| Vitamin A 780ug | 87% |
| Choline 370mg | 68% |
| Vitamin B1 0.31mg | 26% |
| Vitamin B2 0.58mg | 45% |
| Vitamin B3 3.14mg | 20% |
| Vitamin B6 0.93mg | 55% |
| Vitamin B9 150ug | 38% |
| Vitamin B12 1.02ug | 42% |
| Vitamin C 140mg | 151% |
| Vitamin E 2.81mg | 19% |
| Vitamin K 30ug | 24% |
| Minerals | |
| Calcium, Ca 140mg | 11% |
| Copper, Cu 0.28mg | 0% |
| Iron, Fe 4.55mg | 41% |
| Magnesium, Mg 80mg | 19% |
| Phosphorus, P 340mg | 27% |
| Potassium, K 1290mg | 38% |
| Selenium, Se 33ug | 58% |
| Sodium, Na 2490mg | 166% |
| Zinc, Zn 2.21mg | 20% |
| Water | |
| Water 350g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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