Ingredients
Scale
- 3 eggs
- 1 avocado, sliced
- 1 cup baby potatoes, halved
- 1 cup cherry tomatoes, halved
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 tsp chili powder or paprika
- 1 tbsp chopped green onions (for garnish)
Instructions
- Preheat oven to 200°C (400°F). Toss halved baby potatoes with olive oil, salt, pepper, and optional garlic powder in a mixing bowl. Spread on a baking sheet and roast for 20-25 minutes until golden brown.
- In a mixing bowl, whisk the eggs until well beaten. Heat a nonstick pan over medium-low heat and add a touch of oil if desired. Pour in the eggs and stir gently until soft and fluffy; season with salt and pepper.
- While potatoes roast and eggs cook, slice the avocado and halve the cherry tomatoes; lightly season tomatoes with salt.
- In a serving bowl, layer scrambled eggs first; add roasted potatoes followed by avocado slices and cherry tomatoes on top. Finish with chili powder and chopped green onions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 450
- Sugar: 2g
- Sodium: 300mg
- Fat: 27g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 186mg