British Eggs Europe Herbs Left Overs Saute Scramble Simmer Vegetables

Scrambled Eggs with Vegetables

Scrambled Eggs with Vegetables - TheRecipe.Website
Written by Guest

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 - TheRecipe.Website

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
Total Time: 18 minutes
Servings: 4 people
Calories: 183kcal



  • 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.


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