Scrambled Eggs with Minced Vegetables and Breakfast Potatoes
Prep time
30Minutes
Cook time
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
Instructions
- Boil red potatoes in water, 10-20 minutes. Fork should go in easily when inserted into a potato.
- Run potatoes under cold water until they are cool enough to handle. Cut into bite- sized cubes.
- Mince peppers and onion and sautee in olive oil until soft.
- Add potatoes, black pepper and dill, and pan fry high heat for 10-15 minutes or until potatoes are browned on the edges.
- Remove from pan and scramble whole eggs and eggs whites in the remaining oil.
![Scrambled Eggs with Minced Vegetables and Breakfast Potatoes](/wp-content/uploads/2017/06/scrambled-eggs-and-potatoes.jpg)
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.