Veggie Scrambler

  • Yield 2 servings

A filling, hearty breakfast starring scrambled eggs and loads of veggies.


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



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