Scrambled Eggs with Potatoes and Onions
Recipe by: Laura from I Heart Oregano
This recipe is an easy, healthy and delicious breakfast idea to be eaten any time of day.
Ingredients
- 6 Eggland's Best Eggs (large)
- 4 tablespoons olive oil
- 4 medium potatoes, washed and diced into 1/2 inch cubes
- 2 medium onions, finely chopped
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon Kosher salt
Preparation
Heat olive oil in a large skillet over medium-high heat; when oil is hot, place diced potatoes in the pan and saute until lightly golden brown.
Add onions to the pan, and cook until both the potatoes and onions are golden brown and tender.
Whisk eggs together in a medium size bowl, and pour over potatoes and onion in pan; cook until eggs are firm.
Season with salt and pepper and serve.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 Serving |
|---|---|
| Calories | 218 |
| Fat | 13g |
| Saturated Fat | 5g |
| Cholesterol | 175mg |
| Sodium | 144mg |
| Carbohydrates | 18g |
| Dietary Fiber | 2g |
| Protein | 8g |
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