This is a meal that I love. Scrambled Eggs with Vegetables for brunch sets you up for the whole day. I often make this on a Sunday using any left over potatoes from the previous day. You can actually use other cooked vegetables and peas and green beans also work so well. I have also served this as a main dish with a simple side salad and it has worked very well. This is a simple dish that is always popular and even the children enjoy. I always chop up some fresh chives to serve as a garnish. They add mildly oniony but add a lovely subtle flavour.

Scrambled Eggs with Vegetables

A lovely brunch that helps to use up any left over cooked potatoes.

5 from 1 vote

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Course: Breakfast, Brunch

Cuisine: British

Keyword: Eggs, Vegetables

Cook Time: 18

Total Time: 18

Servings: people

Calories: 183kcal

Ingredients

1 tbsp olive oil
1 medium onion chopped
2 medium green peppers diced
1/2 cup tomatoes chopped
1 large potato peel, cook and dice
8 large eggs
1/2 tsp salt
1/4 tsp pepper

Instructions

Heat 1/2 tbsp of the oil in a medium skillet.
Add the onion and peppers and sauté over medium heat for 8 to 10 minutes, until softened.
Add the potato and continue cooking for 5 minutes.
Remove from skillet and put into a bowl.
Set aside.
Beat the eggs with the salt and pepper.
Heat the remaining 1/2 tbsp of oil in the skillet, over medium heat.
Pour in the eggs and cook, stirring, until almost set, about 2 minutes.
Stir in the onions and peppers mixture and serve immediately.

Nutrition

Scrambled Eggs with Vegetables