Emily Weeks, RDN, LDTry this delicious egg scramble: enhance your typical scrambled eggs with Italian-inspired flavors like basil, feta and fresh tomatoes. Tossed with roasted red potatoes for a hearty meal!
Hi friends! Popping in today to share a delicious breakfast recipe. I made this last month for a cooking demo at Sprouts Farmers Market and it was a huge hit. An egg scramble doesn’t necessarily need a recipe, but I put one together to show how you can create a theme for your eggs.
For example, this recipe is Italian themed, so it includes roasted potatoes, tomatoes, baby spinach, feta, red onion, basil and oregano. I tossed the potatoes with olive oil, dried basil and dried oregano before roasting
This egg scramble is very filling because it contains all of the food groups — carb, protein, dairy, fruit and veggie! You could pair this with a crusty french bread if you wanted to stretch it to serve more people. Or, pair with some roasted zucchini or oatmeal.
Perfect for any upcoming brunch — Mother’s Day and Father’s Day will be here before you know it!
Here’s the recipe for Italian Egg Scramble:
Italian Egg Scramble
Try this delicious egg scramble: enhance your typical scrambled eggs with Italian-inspired flavors like basil, feta and fresh tomatoes. Tossed with roasted red potatoes for a hearty meal!
Ingredients
- 2 red potatoes, diced
- 1 Tbsp olive oil
- 1/8 tsp garlic powder
- 1/8 tsp dried basil
- 1/8 tsp dried oregano
- 2 Tbsp butter
- 1/4 cup red onion, diced
- 5 eggs
- 2 tomatoes, diced
- 2 cups baby spinach
- 2 Tbsp jullienned fresh basil
- 1/4 cup crumbed feta cheese
Instructions
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Preheat the oven to 400 degrees F. Toss the diced potatoes with the olive oil, garlic powder, basil and oregano. Spread onto a baking sheet and roast until fork tender, about 20-30 minutes.
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Once the potatoes are done, heat a large skillet on medium-low. Add the butter and red onion. Cook for 3-4 minutes until the onion is soft. Add the five eggs and gently push until almost cooked through. Add the roasted potatoes, tomatoes and baby spinach and fold in until the eggs are cooked through.
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Remove from heat and add the basil and feta before serving.
