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Greek Scrambled Eggs and Veggies with Savory Roasted Potatoes

Preparation 00:15 Cook Time 00:30 Total Time 0:45
Serves 4     adjust servings

This easy breakfast or brunch (or breakfast for dinner!) is full of fresh ingredients and satisfying savory flavors. It’s the best of all possible worlds. :) 


For the eggs

  • 1 tablespoon olive oil
  • 1 medium shallot, minced
  • 1 medium red bell pepper, diced small
  • 1 cup grape tomatoes
  • 8 large eggs
  • 2 ounces baby spinach leaves (about 2 tightly packed cups)
  • 2 teaspoons McCormick Good Morning Bell Pepper Salsa Breakfast Seasoning
  • 2 ounces feta cheese, crumbled
  • 6 pitted kalamata olives, minced
  • Freshly ground black pepper

For the potatoes

  • 1 1/2 pounds potatoes
  • 2 tablespoons olive oil
  • 2 teaspoons McCormick Good Morning Bell Pepper Salsa Breakfast Seasoning


For the eggs:

Warm olive oil in a 12-inch nonstick pan over medium-high heat. Add shallot, pepper and tomatoes and cook, stirring occasionally, until peppers have softened and tomatoes have burst, about 5 minutes.

Meanwhile, crack eggs into a bowl and scramble.

Stir spinach into pan and cook until wilted, about 2 minutes. Pour in eggs and sprinkle with McCormick breakfast seasoning. Cook, stirring frequently, until eggs are almost set. Sprinkle in feta and olives and continue cooking until eggs are set to your liking. Sprinkle with freshly ground black pepper.

For the potatoes:

Preheat oven to 400°F with a 12-inch cast iron skillet or a rimmed sheet pan on a rack in the center. Cut potatoes into 1-inch chunks. Carefully remove skillet from oven, add potatoes and olive oil and toss to coat. Roast for 15 minutes, then toss with a spatula and return to oven for about 15 minutes more, until potatoes are tender inside and nicely browned outside. Remove from oven and toss with breakfast seasoning to coat evenly.


Recipe Notes


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