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!
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.
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.
Remove from heat and add the basil and feta before serving.