Spinach, Pesto, Sun-Dried Tomato Breakfast Scramble with Fingerling Potatoes is a flavorful, healthful way to start the day! A paleo, lower carbohydrate vegetarian breakfast recipe.

Pesto Spinach Sun-Dried Tomato Breakfast Scramble - a nutritious vegetarian breakfast recipe

Do you ever wake up in the morning and find yourself craving something interesting?

I have a tendency to eat the same things over and over, and while I’m a huge fan of routine, every once in a while I just have to change things up to stimulate the ol’ mind and body.

Enter: this healthy breakfast scramble.

SO blasted with flavor, a real pleasure to prepare, fun for anyone with whom you happen to be breakfasting.

Pesto Spinach Sun-Dried Tomato Breakfast Scramble - a nutritious vegetarian breakfast recipe - paleo, gluten-free, healthy

What you need to prepare this scramble is eggs (obvi), fingerling potatoes (or 1 small sweet potato, russet potato or Yukon gold potato) sun-dried tomatoes, pesto (either homemade or store-bought), baby spinach, and some form of cooking oil (I like avocado oil).

From start-to-finish, this breakfast scramble takes no more than 35 minutes to prepare.

Easy like Sunday morning!

I’m willing to bet you’ll find yourself making veggie scrambles on any given weekday, they are just that addicting 😉

How to Make This Healthy Breakfast Scramble:

Begin by cooking the potatoes.  Heat the oil in a large skillet over medium heat. Add the chopped potatoes and cook, covered 5 minutes without turning. The key is allowing the potatoes to cook without disturbing them so that they can achieve a crisp on them. 

Remove the cover, stir the potatoes well, and replace cover. Continue cooking, stirring occasionally, until potatoes are golden-brown and soft on the inside, about 5 to 8 minutes longer. Note: If you stir too frequently and/or don’t cover the skillet, the potatoes will not become crispy and may take longer to cook.

While the potatoes are cooking, whisk the eggs together in a bowl until well scrambled. Set aside until ready to use.

Reduce the heat to medium-low and add the sun-dried tomatoes, kale pesto, and baby spinach. Cover and cook, stirring occasionally, until spinach has wilted, about 3 minutes.

 Remove cover and pour the beaten eggs over the vegetables, creating an even layer. Allow eggs to cook 1 minute before flipping with a spatula. Continue cooking and flipping every 1 to 2 minutes, until eggs are cooked through.

Serve scramble with additional pesto sauce.

Pesto Spinach Sun-Dried Tomato Breakfast Scramble - a nutritious vegetarian breakfast recipe - paleo, gluten-free, healthy

Recipe Adaptations:

  • Replace Fingerling potatoes with any potato you have on hand.
  • Use fresh cherry tomatoes instead of sun-dried tomatoes if that’s more your jam.
  • Incorporate any of your favorite greens, including chard, kale, or beet greens.
  • Toss in any of your favorite vegetables – cauliflower, zucchini, and broccoli are great!

More Healthy Breakfast Recipes:

Pesto Spinach Sun-Dried Tomato Breakfast Scramble - a nutritious vegetarian breakfast recipe - paleo, gluten-free, healthy

 Scrambles on repeat!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!

Pesto Spinach Sun-Dried Tomato Breakfast Scramble - a nutritious vegetarian breakfast recipe

Spinach, Pesto, Sun-Dried Tomato Scramble with Fingerling Potatoes

5 from 1 vote
Scrambled eggs with spinach, sun-dried tomatoes, pesto sauce, and fingerling potatoes - a balanced breakfast!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 to 3 servings

Ingredients

  • 2 Tbsp avocado oil
  • 2 cups fingerling potatoes chopped into bite-sized pieces
  • 1/3 cup sun-dried tomatoes drained
  • 3 Tbsp pesto sauce + more for serving
  • 4 cups baby spinach
  • 5 large eggs
  • 1/4 tsp sea salt to taste

Instructions

  • Heat the oil in a large skillet over medium heat. Add the chopped potatoes and cook, covered 5 minutes without turning. Remove the cover, stir the potatoes well, and replace cover. Continue cooking, stirring occasionally, until potatoes are golden-brown and soft on the inside, about 5 to 8 minutes longer.
  • Reduce the heat to medium-low and add the sun-dried tomatoes, pesto, and baby spinach. Cover and cook, stirring occasionally, until spinach has wilted, about 3 minutes.
  • Remove cover and pour the beaten eggs over the vegetables, creating an even layer. Allow eggs to cook 1 minute before flipping with a spatula. Continue cooking and flipping every 1 to 2 minutes, until eggs are cooked through.
  • Serve scramble with additional pesto sauce.

Nutrition

Serving: 1of 2 · Calories: 415kcal · Carbohydrates: 26g · Fat: 24g · Fiber: 6g · Sugar: 4g
Author: Julia
Course: Breakfast
Cuisine: American
Keyword: low-carb, paleo, scramble, vegetarian
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!

COLLAGE OF TWO IMAGES OF PESTO SUN DRIED TOMATO SPINACH SCRAMBLE

Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

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