Spinach, Pesto, Sun-Dried Tomato Scramble with Fingerling Potatoes
Scrambled eggs with spinach, sun-dried tomatoes, pesto sauce, and fingerling potatoes - a balanced breakfast!
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Breakfast
Cuisine: American
Servings: 2 to 3 servings
Calories: 415kcal
Author: Julia
- 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
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.
Serving: 1of 2 | Calories: 415kcal | Carbohydrates: 26g | Fat: 24g | Fiber: 6g | Sugar: 4g