This recipe I came up with is easy to cook and also very filling. It’s perfect for a Sunday brunch!
- Vegetables (I’ve used kale and broccoli, you could also try mushrooms or peppers)
- 2 eggs
- Olive oil
- Optional: seasonings (salt, pepper, garlic powder, etc.)
Step 1: If you are using fresh potatoes then boil them for about 15 minutes and dice into cubes. If you use frozen breakfast potatoes, such as potatoes O’Brien, you may want to also boil them for about 10 minutes to make them soft. I didn’t have many frozen breakfast potatoes left, so I used a combo of both.
Step 2: Once the potatoes are ready, heat a saucepan with olive oil to medium heat. Add the vegetables, potatoes and any seasonings.
Step 3: Sauté until the potatoes begin to brown and the vegetables soften. This will probably take 10 minutes.
Step 4: When the potatoes and vegetables are done, crack two eggs into the mixture. They will begin to scramble quickly since the pan is hot, so keep mixing everything together. It will be all done after about two minutes!
I didn’t have to go out of my way to buy any of the ingredients, but you could find everything you need for less than $10 and have plenty of eggs and potatoes for other meals.
I like to provide ideas for customizing recipes incase you have a unique diet or don’t like some of the ingredients. You could substitute the eggs with tofu to make it vegan, add in meat or veggie sausage for extra protein, or experiment with different types of vegetables.