Scrambled Eggs with Vegetables

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 minutes minutes

Total Time: 18 minutes minutes

Servings: 4 people

Calories: 183kcal

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Ingredients

 

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• 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

Calories: 183kcal | Carbohydrates: 2g | Protein: 13g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 424mg | Sodium: 432mg | Potassium: 206mg | Fiber: 0.4g | Sugar: 2g