Ingredients
Scale
- 23 eggs
- 1 avocado, sliced
- 2 cups baby potatoes, halved
- 1 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- Salt & pepper to taste
- 1 teaspoon chili powder or paprika
- 1 tablespoon chopped green onions (for garnish)
Instructions
- Preheat your oven to 200°C (400°F). Toss halved baby potatoes with olive oil, salt, pepper, and optional garlic powder. Spread evenly on a baking tray and roast for 20-25 minutes until golden.
- Whisk together the eggs in a mixing bowl until well combined. Heat a nonstick pan over medium-low heat and add a touch of oil. Pour in the whisked eggs and stir gently until soft and fluffy. Season with salt and pepper.
- While the potatoes roast and eggs cook, slice the avocado and halve the cherry tomatoes. Lightly season tomatoes with salt.
- In a large serving bowl, layer scrambled eggs first, followed by roasted baby potatoes, avocado slices, and cherry tomatoes on top. Finish with chili powder and chopped green onions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking and Scrambling
- Cuisine: American
Nutrition
- Serving Size: Approximately 1/6 of the bowl
- Calories: 370
- Sugar: 2g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 560mg