Sunday Morning Breakfast Scramble

Scrambled eggs are believed to have originated in 17th century France and were called ‘Oeufs Brouillés’.

This is vegetarian, gluten free and high protein recipe. Dish can be prepared in 35 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Sunday Morning Breakfast Scramble

Cooking Method: Frying Cuisine: American, Western Courses: Breakfast, Brunch Recipe Keys: Gluten Free High Protein Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Total Time 35 mins

Servings: 4 Calories: 1280

Best Season: Suitable throughout the year

Ingredients

Servings

• 6 unit Eggs
• 2 cup Potatoes
• 1 cup Bell peppers
• 1 unit Onion
• 1 cup Spinach
• 0.5 cup Cheddar cheese
• 0.5 teaspoon Salt
• 0.5 teaspoon Pepper
• 2 tablespoon Olive oil

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add diced potatoes and cook until golden brown and crispy, about 10 minutes.
3. Add diced onion, bell peppers, and spinach to the skillet. Cook until vegetables are tender, about 5 minutes.
4. In a separate bowl, whisk together eggs, salt, and pepper.
5. Pour the egg mixture over the cooked vegetables in the skillet. Stir gently to combine.
6. Cook the mixture, stirring occasionally, until the eggs are set, about 5 minutes.
7. Sprinkle cheddar cheese on top and cover the skillet for 1 minute to melt the cheese.
8. Remove from heat and let it rest for a minute.
9. Serve hot and enjoy your Sunday morning breakfast scramble!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 20g31%

Total Carbohydrate 20g7%

Sugars 3g

Protein 15g30%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.