Scrambled Egg, Tomato and Potato Hash Skillet
A nourishing meal made with scrambled eggs, potatoes and ripe tomatoes that is perfect anytime of day.
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
Serving: 1servingCalories: 142kcalCarbohydrates: 11gProtein: 10gFat: 6gSaturated Fat: 2gTrans Fat: 0.03gCholesterol: 246mgSodium: 390mgPotassium: 378mgFiber: 1gSugar: 1gVitamin A: 462IUVitamin C: 16mgCalcium: 47mgIron: 2mg
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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