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.
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Servings: 4 people
Calories: 183kcal
Ingredients
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