Start the day off on a healthy foot and load up on veggies with this veggie breakfast scramble! Packed with potatoes, mushrooms, peppers and tomatoes, plus a great dose of protein from eggs, your family will have the fuel they need to power through the day.

Veggie Breakfast Scramble with Potatoes

Print Recipe
Print
Veggie Breakfast Scramble with Potatoes
Tags , , , , , , ,
Servings 2 Prep Time 30minutes
Servings 2 Prep Time 30minutes
Start the day off on a healthy foot and load up on veggies with this veggie breakfast scramble! Packed with potatoes, mushrooms, peppers and tomatoes, plus a great dose of protein from eggs, your family will have the fuel they need to power through the day.
Ingredients
  • 2 medium Green Giant™ Fresh red potatoes, quartered
  • 1 teaspoon (plus 1 Tbsp.) olive oil, divided
  • 1/8 teaspoon paprika
  • 1/8 teaspoon salt
  • 1/4 green bell pepper, seeded, chopped
  • 1/4 cup Highline Mushrooms® sliced mushrooms
  • 1/4 cup quartered SUNSET® Angel Sweet® tomatoes
  • 1 /4 small RealSweet® Vidalia® onion, chopped
  • 4 large eggs, scrambled in bowl
Directions
  1. Preheat oven to 400°F.
  2. Toss potatoes with 1 tsp. olive oil, paprika and salt. Lay single layer on baking sheet and bake 15 minutes, or until golden and tender.
  3. Heat 1 Tbsp. oil in small skillet over medium-high heat; add peppers, mushrooms, tomatoes and onion, and cook 2 minutes. Add eggs, stir and cook 2-3 minutes, or until firm.
  4. Top potatoes with eggs.
Suggested Sides
½ cup nonfat vanilla yogurt with ½ cup chopped pineapple and pears
Nutritional Value
 
  • Calories 493
  • Fat 19g
  • Protein 23g
  • Carbohydrate 60g
  • Sodium 265 mg
  • Fiber 5g
  • Cholesterol 375mg
  • Calcium 29% DV
  • Vitamin A 24% DV
  • Vitamin C 99% DV
  • Iron 21% DV
  • Calories 493
  • Fat 19g
  • Protein 23g
  • Carbohydrate 60g
  • Sodium 265 mg
  • Fiber 5g
  • Cholesterol 375mg
  • Calcium 29% DV
  • Vitamin A 24% DV
  • Vitamin C 99% DV
  • Iron 21% DV
 
Veggie Breakfast Scramble with Potatoes
Tags , , , , , , ,
Servings 2 Prep Time 30minutes
Servings 2 Prep Time 30minutes
Start the day off on a healthy foot and load up on veggies with this veggie breakfast scramble! Packed with potatoes, mushrooms, peppers and tomatoes, plus a great dose of protein from eggs, your family will have the fuel they need to power through the day.
Ingredients
  • 2 medium Green Giant™ Fresh red potatoes, quartered
  • 1 teaspoon (plus 1 Tbsp.) olive oil, divided
  • 1/8 teaspoon paprika
  • 1/8 teaspoon salt
  • 1/4 green bell pepper, seeded, chopped
  • 1/4 cup Highline Mushrooms® sliced mushrooms
  • 1/4 cup quartered SUNSET® Angel Sweet® tomatoes
  • 1 /4 small RealSweet® Vidalia® onion, chopped
  • 4 large eggs, scrambled in bowl
Directions
  1. Preheat oven to 400°F.
  2. Toss potatoes with 1 tsp. olive oil, paprika and salt. Lay single layer on baking sheet and bake 15 minutes, or until golden and tender.
  3. Heat 1 Tbsp. oil in small skillet over medium-high heat; add peppers, mushrooms, tomatoes and onion, and cook 2 minutes. Add eggs, stir and cook 2-3 minutes, or until firm.
  4. Top potatoes with eggs.
Suggested Sides
½ cup nonfat vanilla yogurt with ½ cup chopped pineapple and pears
Nutritional Value
 
  • Calories 493
  • Fat 19g
  • Protein 23g
  • Carbohydrate 60g
  • Sodium 265 mg
  • Fiber 5g
  • Cholesterol 375mg
  • Calcium 29% DV
  • Vitamin A 24% DV
  • Vitamin C 99% DV
  • Iron 21% DV
  • Calories 493
  • Fat 19g
  • Protein 23g
  • Carbohydrate 60g
  • Sodium 265 mg
  • Fiber 5g
  • Cholesterol 375mg
  • Calcium 29% DV
  • Vitamin A 24% DV
  • Vitamin C 99% DV
  • Iron 21% DV
 

Leave a Reply

Your email address will not be published. Required fields are marked *