This Scrambled Egg, Tomato and Potato Skillet is a nourishing meal that is perfect anytime of day. A few tricks help get this recipe ready quickly and easily. You'll also love my Easy Turkish Eggs recipe too!

How To Make This Skillet Recipe
- A quick zap of some golden baby potatoes in the microwave cut down on the stove top cooking time of this recipe.
- While the potatoes are cooking you can prep the tomatoes and eggs.
- Once the potatoes are tender they are then crisped in the skillet and turn crunchy on the outside.
- Tomatoes are added in at the last few minutes to soften up a bit. Eggs are poured over top and served slightly runny and delicious!
- The skillet is garnished with that gorgeous purple basil! If you can find purple, regular green basil will do fine.
Don't just think breakfast! Eggs are so versatile and with the addition of potatoes and tomatoes, this meal is satisfying enough to be be served any time of day!
Looking for more egg recipes? Try these:
Asparagus and Shallot Frittata
Scrambled Egg, Tomato and Potato Hash Skillet
Ingredients
- ½ pound baby yukon gold potatoes about 7-9 potatoes, quartered
- 5-6 small cocktail or cherry tomatoes halved or quartered if on the larger side
- 6 eggs
- handful purple basil or green if you can't find purple
- ½ teaspoon coarse salt + more to taste if needed
- ¼ teaspoon pepper + more to taste if needed
- avocado oil cooking spray
Instructions
- Pierce potatoes with a fork and place in a medium sized microwaveable bowl. Fill bowl with with just enough water to cover potatoes.
- Microwave potatoes on high for about 8 minutes until almost tender.
- In meantime, in a medium bowl whisk the eggs and add a pinch of salt and pepper. Set aside.
- Drain potatoes, pat dry and set aside.
- Lightly spray a nonstick skillet with cooking oil and heat on medium high.
- Place the potatoes evenly around the pan (leave them untouched so they brown up nicely) for about 5 minutes or until golden and slightly charred.
- Once browned on one side, flip them over and add in the tomatoes. Season with salt and pepper and cook for another 2-3 minutes.
- Pour the eggs into the pan lightly tossing with a rubber spatula until eggs are cooked through but still slightly runny.
- Remove from stove immediately. Season to taste.
- Garnish with basil and serve.
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Nutrition
I prefer to focus on quality ingredients from a variety of sources that work in tandem to promote optimal health. Nutrition calculations may not reflect these valuable interactions. However, I understand certain values can be helpful to some. Please note these calculations are merely estimates. Values will vary depending on modifications, brands used, and portion size. Should you require specific information, it's best to consult with a dietitian or qualified healthcare provider.
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