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Pesto Sun-Dried Tomato Breakfast Scramble

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 @TheRoastedRoot on Instagram!

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

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

Yield: 2 to 3 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Scrambled eggs with spinach, sun-dried tomatoes, pesto sauce, and fingerling potatoes - a balanced breakfast!

Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Serve scramble with additional pesto sauce.
Nutrition Information
Yield 2 Serving Size 1 of 2
Amount Per Serving Calories 415Total Fat 24gUnsaturated Fat 0gCarbohydrates 26gNet Carbohydrates 20gFiber 6gSugar 4g

COLLAGE OF TWO IMAGES OF PESTO SUN DRIED TOMATO SPINACH SCRAMBLE

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