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