Potato Fries and Veggie Scramble

A good breakfast scramble is worth its weight in golden yolks. This savory veggie packed breakfast scramble with fried potatoes is worth cooking and serving every morning. This very simple and sumptuous breakfast is quick and easy to put together. Eating more veggies to start the day is a great way to kick-start the day by health-minded people. It’s full of savory flavor and loaded with nutrients and colorful veggies to start the day right (and a vegan option). If you’re looking for a filling breakfast dish that screams healthy eating and that will help you power through a busy morning, then this veggie scramble and potato fries recipe is the one for you. Let's get cooking!

Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 2

INGREDIENTS

• 2 large eggs
• 1/2 cup Thinly diced Bell Peppers ( green/red)
• 1 large Carrot, diced
• 1 cup onion, diced
• 3 medium tomatoes, deseeded and chopped
• 1/4 tsp ground Chilli pepper
• 1/4 teaspoon garlic powder
• 1/4 tsp Salt
• 1/4 teaspoon White Pepper
• 3 medium potatoes, peeled and cut in strips
• 2 maggi seasoning cubes (optional)
• 2 cups of vegetable / olive oil for frying
• 1/4 tablespoon curry Powder
• 2 tablespoon milk
• 1 teaspoon spring onion for garnishing.

DIRECTIONS

1. Heat up 2 tablespoon of vegetable oil, add onion, garlic with 1/2 maggi cube (or 1/8 tsp salt if you prefer), stir for 2 minutes till onions soften. Add chopped tomatoes and stir for 5 minutes, season with curry powder, chilli pepper and stir until aromatic, about 1 minute.
2. Add 1 maggi, vegetables, carrots, bell pepper and cook on medium heat for 4 minutes, lid off.
3. Beat eggs with a fork, add to the pan and stir for 2 minutes. Add milk and stir gently scrambling them with a spatula by gently pulling them across the pan to form large, soft curds. Once the eggs are thickened, stir until no visible liquid egg remains. Add more pepper, if needed. Cook for another 3 minutes stirring occasionally.
4. Turn off heat, add white pepper, stir and cover with a lid and let it sit for 2-3 minutes.
5. Peel potatoes, wash and cut into thick long strips. season with half maggi and salt. Deep fry the thick long strip cut potato Chips at 180 °C (356 °F) for 5 mins, or oil brush and bake at 225 °C (437 °F) for 10 minutes.

This Potato fries and veggie scrambled recipe is one of my favorite breakfast recipes. Here’s why:

• It’s so easy to make and only takes about 25 minutes to prep and cook. If you prep the veggies in advance, it’s even quicker.
• It’s a healthy recipe, as you pair scrambled eggs with fresh vegetables and only add small dashes of milk and olive oil. This protein-packed meal also gives you a good dose of vitamins and minerals, depending on what veggies you choose.
• You can use whatever vegetables you like. You can add in mushrooms and spinach, several other options.
• It’s vegetarian and low-carb.
• Veggie scramble is a great meal prep option. Double or triple the recipe and you have breakfast sorted for the next couple of days.

CAN EGGS BE EATEN TOGETHER WITH VEGETABLES?

Absolutely, eggs and vegetables go well together. The combination is indeed healthy and delicious.

VEGETABLES THAT GO WITH EGGS

There are so many vegetables that go with eggs, choose your favorite veggies and feel free to add them to this healthy egg scramble recipe:

• Chopped tomatoes
• Diced carrot
• Green onion or yellow onion. Saute them first before adding the sliced mushrooms if using mushrooms.
• Yellow, green, or red bell peppers
• Sliced avocado which can be served on the side.
• Potato or sweet potato cubes. They might take a little longer to cook.
• Asparagus is another vegetable to use, roast it separately before serving on the side.
• Diced zucchini
• Chopped cauliflower or broccoli florets. You need to saute for a little bit longer until they are cooked to your desired tenderness.

CAN EGG WHITES BE USED INSTEAD?

Sure, egg whites can be used in this veggie scramble. Substitute one egg for two egg whites.

HOW DO YOU SERVE VEGGIE SCRAMBLED EGGS?

This veggie scramble recipe is delicious to serve for breakfast. You can serve it with any toasted bread of your choice for an even more filling meal. This might be a bagel, gluten-free bread or even warm tortillas to make breakfast tacos. Another option is to serve it with a side of hash browns or potatoes.

HOW TO STORE LEFTOVER VEGGIE SCRAMBLE?

This recipe is for two servings of veggie scramble and potato fries. However, if you want to meal prep, triple the recipe and then store the cooled leftovers in airtight containers in the fridge for up to 3 days. Then you can simply reheat them in the microwave, oven, or on the stovetop until heated through.

NOTES

• If you want to make a cheesy veggie egg scramble, add some shredded cheddar cheese or freshly grated parmesan cheese to the scrambled eggs just before serving.
• If you’re not a fan of dried dill, you can use the dried herb of your choice, like thyme, parsley, rosemary or oregano.
• You can alternate by adding a teaspoon of minced fresh herbs to the vegetarian scrambled eggs, like rosemary, basil, parsley or thyme.
• You can add some meat to your veggie scramble like baked ham or cooked crispy bacon bits.
• For a vegan alternative without eggs, add cooked tofu.
• If you like to make your veggie scramble hot, add a dash of your favorite hot sauce or chilli pepper to the scrambled egg mixture before adding it to the skillet.

NUTRITION FACTS

Per Serving

Calories: 1348
Fat: 252g
Carb: 96g
Protein: 19g
Fibre: 13g
Sugar: 13g
Calcium: 145mg
Iron: 7mg
Potassium: 950mg
Vitamin A: 533mcg
Vitamin C: 102mg
Sodium: 659mg
Cholesterol: 319mg