Heart-Healthy Scrambled Eggs with Potatoes

Start your day on a nutritious note with Heart-Healthy Scrambled Eggs with Potatoes—a flavorful, veggie-packed breakfast designed to keep your heart and taste buds happy. This wholesome recipe combines fluffy scrambled eggs enriched with extra egg whites for a boost of protein, tender Yukon Gold potatoes, and vibrant vegetables like baby spinach, red bell pepper, and garlic. Cooked with just a touch of olive oil, this dish is both light and satisfying. The addition of fresh parsley and creamy avocado slices elevates the dish with fresh, zesty, and rich flavors. Ready in just 35 minutes, this breakfast skillet is perfect for health-conscious individuals seeking a delicious, low-fat, and nutrient-dense start to their mornings. Whether you're meal prepping or enjoying it fresh, these scrambled eggs with potatoes are sure to become a household favorite!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 large Eggs
• 2 large Egg whites
• 2 medium Yukon Gold potatoes
• 2 teaspoons Olive oil
• 1 cup Baby spinach
• 0.5 medium Red bell pepper
• 2 cloves Garlic
• 2 tablespoons Fresh parsley
• 1 small Avocado
• 0.25 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Peel and dice the Yukon Gold potatoes into small cubes (about 1/2 inch) to ensure they cook evenly. Finely chop the red bell pepper and mince the garlic cloves.

Step 2

Heat 1 teaspoon of olive oil in a large, non-stick skillet over medium heat. Add the diced potatoes and cook for about 10 minutes, stirring occasionally, until they begin to soften.

Step 3

Add the bell pepper and garlic to the potatoes and continue to cook for another 5 minutes or until the potatoes are tender and the bell pepper is soft.

Step 4

While the vegetables are cooking, crack 4 eggs into a bowl and add 2 egg whites. Whisk them together until well combined, then season with salt and pepper.

Step 5

Add the remaining teaspoon of olive oil to the skillet, using a spatula to clear a space for scrambling the eggs. Pour the egg mixture into the skillet, gently stirring them into the vegetables.

Step 6

Cook the eggs while gently stirring, until they are just set but still soft and moist, about 3-4 minutes.

Step 7

Add the baby spinach and cook for an additional minute until just wilted. Remove the skillet from the heat.

Step 8

Finely chop the fresh parsley and slice the avocado. Gently fold the parsley into the scrambled egg and potato mixture.

Step 9

Serve the scrambled eggs immediately, topped with avocado slices. Adjust seasoning with additional salt and pepper if desired. Enjoy a heart-healthy start to your day!

Nutrition Facts

Serving size	(919.2g)

Amount per serving	% Daily Value*
Calories	1102.4

Total Fat 65.2g	0%
Saturated Fat 13.2g	0%
Polyunsaturated Fat 4.9g
Cholesterol 744mg	0%
Sodium 1050.2mg	0%
Total Carbohydrate 90.6g	0%
Dietary Fiber 15.9g	0%
Total Sugars 6.9g
Protein 44.7g	0%

Vitamin D 164IU	0%
Calcium 241.1mg	0%
Iron 9.2mg	0%
Potassium 2861.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.0%

Protein: 15.9%

Carbs: 32.1%