Heart-Healthy Scrambled Eggs with Potatoes
Start your morning off right with these heart-healthy scrambled eggs with potatoes—a perfect balance of nutrition and flavor that’s ready in just 35 minutes! Featuring protein-packed eggs and egg whites, creamy Yukon Gold potatoes, and vibrant baby spinach, this dish is a nutrient-rich and colorful way to fuel your day. Flavored with garlic, red bell pepper, and fresh parsley, every bite bursts with wholesome goodness, while a drizzle of olive oil adds healthy fats. Topped with smooth avocado slices and seasoned to perfection, this one-pan breakfast is easy to prepare and light on cleanup. With a short prep time and a focus on fresh ingredients, it’s the ultimate recipe for a quick, healthy, and satisfying meal to start your day. Perfect for busy mornings or weekend brunches!
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Recipe Information
Ingredients
- 4 large Eggs
- 2 large Egg whites
- 2 medium Yukon Gold potatoes
- 2 teaspoons Olive oil
- 1 cup Baby spinach
- 0.5 medium Red bell pepper
- 2 cloves Garlic
- 2 tablespoons Fresh parsley
- 1 small Avocado
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Peel and dice the Yukon Gold potatoes into small cubes (about 1/2 inch) to ensure they cook evenly. Finely chop the red bell pepper and mince the garlic cloves.
Heat 1 teaspoon of olive oil in a large, non-stick skillet over medium heat. Add the diced potatoes and cook for about 10 minutes, stirring occasionally, until they begin to soften.
Add the bell pepper and garlic to the potatoes and continue to cook for another 5 minutes or until the potatoes are tender and the bell pepper is soft.
While the vegetables are cooking, crack 4 eggs into a bowl and add 2 egg whites. Whisk them together until well combined, then season with salt and pepper.
Add the remaining teaspoon of olive oil to the skillet, using a spatula to clear a space for scrambling the eggs. Pour the egg mixture into the skillet, gently stirring them into the vegetables.
Cook the eggs while gently stirring, until they are just set but still soft and moist, about 3-4 minutes.
Add the baby spinach and cook for an additional minute until just wilted. Remove the skillet from the heat.
Finely chop the fresh parsley and slice the avocado. Gently fold the parsley into the scrambled egg and potato mixture.
Serve the scrambled eggs immediately, topped with avocado slices. Adjust seasoning with additional salt and pepper if desired. Enjoy a heart-healthy start to your day!
Nutrition Facts
Calories |
1102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.2 g | 84% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1050 mg | 46% | |
| Total Carbohydrate | 90.6 g | 33% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 6.9 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 241 mg | 19% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2861 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
