Scrambled Eggs with Breakfast Potatoes

  • Servings: 4
  • Difficulty: easy
  • Rating: ★★★★★
  • Print

A breakfast favorite.


    • 4 large eggs
    • 1 tablespoon avocado oil
    • 1 cup spinach
Breakfast Potatoes
  • 2 tablespoons avocado oil
  • 2 medium potatoes (diced)
  • ½ medium onion (diced)


  1. Heat avocado oil in a pan over medium-high heat.
  2. Add diced potatoes and onions, evenly distributed in a single layer.
  3. Stir occasionally for about 5-10 minutes until the sides of potatoes have browned.
  4. If potatoes have browned but are still hard, cover the pan with a lid and reduce heat to medium for 2 to 3 minutes.
  5. Plate  the potatoes garnish with fresh herbs.
  6. Add more avocado oil to the pan and put it back on the stove over medium-high heat.
  7. Break the eggs into a small bowl and whisk thoroughly. Set aside.
  8. Add the spinach to the pan and cook until wilted.
  9. Add in the eggs and scramble.
  10. Enjoy!

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