Veggie Scrambler

  • Yield: 2 servings


2medium red potatoes, washed, quartered
1teaspoon olive oil
1pinch paprika
1tablespoon olive oil
4 eggs, scrambled in bowl
1/4cup green bell pepper, chopped
1/4cup mushrooms, sliced
1/4cup cherry tomatoes, quartered
1 green onion, sliced, just the green


  1. Preheat oven to 400F.
  2. Toss potatoes with olive oil, paprika and salt, then lay single layer on cooking sheet and roast for 15 minutes or until golden and tender.
  3. In a small skillet, heat oil on medium-high heat, add bell peppers, mushrooms, cherry tomatoes, green onion; cook for 2 minutes. Add eggs, stir and cook 2 to 3 minutes or until firm, solid and not clear.
  4. Serve eggs and vegetables with roasted potatoes.

Recipe courtesy of  Produce for Kids

Nutritional Info *per serving

  • Calories 493
  • Fat 19g
  • Cholesterol 375mg
  • Sodium 265mg
  • Carbohydrate 60g
  • Fiber 5g
  • Protein 23g