Spinach, Pesto, Sun-Dried Tomato Scramble with Fingerling Potatoes
User Reviews
5.0
3 reviews
Excellent
Spinach, Pesto, Sun-Dried Tomato Scramble with Fingerling Potatoes
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Scrambled eggs with spinach, sun-dried tomatoes, pesto sauce, and fingerling potatoes - a balanced breakfast!
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Ingredients
- 2 Tbsp avocado oil
- 2 cups fingerling potatoes chopped into bite-sized pieces
- 1/3 cup sun-dried tomatoes drained
- 3 Tbsp pesto sauce + more for serving
- 4 cups baby spinach
- 5 large eggs
- 1/4 tsp sea salt to taste
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Instructions
- Heat the oil in a large skillet over medium heat. Add the chopped potatoes and cook, covered 5 minutes without turning. Remove the cover, stir the potatoes well, and replace cover. Continue cooking, stirring occasionally, until potatoes are golden-brown and soft on the inside, about 5 to 8 minutes longer.
- Reduce the heat to medium-low and add the sun-dried tomatoes, pesto, and baby spinach. Cover and cook, stirring occasionally, until spinach has wilted, about 3 minutes.
- Remove cover and pour the beaten eggs over the vegetables, creating an even layer. Allow eggs to cook 1 minute before flipping with a spatula. Continue cooking and flipping every 1 to 2 minutes, until eggs are cooked through.
- Serve scramble with additional pesto sauce.
Nutrition Information
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Serving
1of 2
Calories
415kcal
(21%)
Carbohydrates
26g
(9%)
Fat
24g
(37%)
Fiber
6g
(24%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 2to 3 servings
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Serving | 1of 2 | |
| Calories | 415kcal | 21% |
| Carbohydrates | 26g | 9% |
| Fat | 24g | 37% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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