Scrambled Eggs with Minced Vegetables and Breakfast Potatoes

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Nutrition Facts
Scrambled Eggs with Minced Vegetables and Breakfast Potatoes
Amount Per Serving
Calories 405 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Sodium 535mg 22%
Total Carbohydrates 36g 12%
Sugars 10g
Protein 36g 72%
* Percent Daily Values are based on a 2000 calorie diet.
Prep Time 30 Minutes
Servings
Servings
Ingredients
  • 1/2 Cup Onions
    chopped
  • 1 Cup Green Peppers
    chopped
  • 1 Cup Red Peppers
    chopped
  • 8 Small Potatoes
    Boiled
  • 1 TBSP olive oil
  • 2 Large Eggs
  • 2 Large Egg Whites
  • 2 Dashes Black Pepper
  • 1/2 tsp Dill
    fresh or dry
Prep Time 30 Minutes
Servings
Servings
Ingredients
  • 1/2 Cup Onions
    chopped
  • 1 Cup Green Peppers
    chopped
  • 1 Cup Red Peppers
    chopped
  • 8 Small Potatoes
    Boiled
  • 1 TBSP olive oil
  • 2 Large Eggs
  • 2 Large Egg Whites
  • 2 Dashes Black Pepper
  • 1/2 tsp Dill
    fresh or dry
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Nutrition Facts
Scrambled Eggs with Minced Vegetables and Breakfast Potatoes
Amount Per Serving
Calories 405 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Sodium 535mg 22%
Total Carbohydrates 36g 12%
Sugars 10g
Protein 36g 72%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Boil red potatoes in water, 10-20 minutes. Fork should go in easily when inserted into a potato.
  2. Run potatoes under cold water until they are cool enough to handle. Cut into bite- sized cubes.
  3. Mince peppers and onion and sautee in olive oil until soft.
  4. Add potatoes, black pepper and dill, and pan fry high heat for 10-15 minutes or until potatoes are browned on the edges.
  5. Remove from pan and scramble whole eggs and eggs whites in the remaining oil.