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This savory, veggie-packed breakfast scramble with roasted potatoes and Greek-inspired flavors is a real crowd-pleaser.

veggie breakfast scramble and roasted potatoes on a plate with a fork
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Why we love this recipe

A good breakfast scramble is worth its weight in golden yolks. This version is bursting with Greek-inspired flavors and fresh, rainbow-hued vegetables. It’s got:

  • Bright red, beautifully tender bell peppers
  • Sweet, tangy burst cherry or grape tomatoes
  • Plenty of gorgeous wilted spinach
  • Deep umami from onion or shallot, kalamata olives, and feta cheese
  • Perfectly seasoned, crisp outside, tender inside roasted potatoes

I first published a version of this recipe here in 2018. I’ve since updated the post for clarity and tweaked the recipe just a bit.

What you’ll need

Here’s a glance at the ingredients you’ll need to make this recipe.

For the breakfast scramble

ingredients in bowls
  • You can use any kind of small tomatoes. These gorgeous little rainbow colored heirlooms are my favorite when I can find them.
  • Just a few minced kalamata olives bring a beautiful briny umami to the mix
  • Use yellow onion, red onion, or shallot, diced very small
  • I like a basic cow’s milk feta for this recipe, but you can use your favorite kind

For the roasted potatoes

ingredients in bowls
  • I tend to keep Yukon Gold potatoes on hand, and they work beautifully here. So would a starchier variety like russet or Idaho. If you like, instead of dicing full-sized potatoes, you could halve or quarter a bite-sized variety.
  • The spice blend really evokes savory Greek flavors with onion, garlic, dill, and oregano. It’s ridiculously good.

How to make it

Here’s an overview of what you’ll do to make a great veggie breakfast scramble. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.

step by step
  1. First you’ll get the potatoes started. Mix them with the olive oil and spices right in the skillet and roast until crisp and browned outside and tender inside.
  2. On the stovetop, cook the shallot, bell pepper, and tomatoes until peppers have softened and tomatoes have burst. Stir in the spinach and let it wilt.
  3. Pour in the beaten eggs and cook, coaxing around the pan with a spatula as they set underneath, until just about done.
  4. Add the feta and olives and stir in as the eggs finish setting. That’s it!

Expert tips and FAQs

Protip: Even though this recipe has breakfast in its very name, it also makes a great dinner or addition to a brunch party. Feel free to double it as long as your pans are large enough.

Wouldn’t the spice blend be good in the eggs, too?

Sure would. I generally like to keep the scramble itself a little fresher-tasting and provide a bit of flavor contrast between the eggs and the potatoes, but if you like, you can make a bit of extra spice blend and sprinkle some of it into the eggs before beating. You won’t need a ton — just measure the ingredients with gently heaped measuring spoons.

Can I make the breakfast scramble and potatoes in advance? What about leftovers?

Scrambled eggs and roasted potatoes are both at their best shortly after cooking, so I don’t recommend making this recipe in advance. That said, you’ve got a few options.

If you’ll be serving it at a party and want to get some work done a few hours ahead of time, you could roast the potatoes just shy of doneness and then finish them off shortly before serving. You can also sauté the veggies a few hours in advance, whisk up the eggs and keep them in an airtight container in the fridge, and then put the scramble together at the last minute.

Leftovers keep well in the fridge for a week. Reheat with a quick pass in the microwave.

More favorite scrambled egg recipes

veggie breakfast scramble and roasted potatoes on a plate with a fork

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Greek Scrambled Eggs and Veggies with Savory Roasted Potatoes-780 | Umami Girl-2
5 from 5 votes

Veggie Breakfast Scramble with Savory Roasted Potatoes

By Carolyn Gratzer Cope
This savory, veggie-packed breakfast scramble with roasted potatoes and Greek-inspired flavors is a real crowd-pleaser.
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 4
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Ingredients 

For the potatoes

  • 1 ½ pounds (690 grams) potatoes
  • 2 tablespoons (30 ml) olive oil
  • ½ teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dill weed
  • ¼ teaspoon dried oregano

For the eggs

  • 1 tablespoon (15 ml) olive oil
  • 1 medium shallot, minced
  • 1 medium red bell pepper, diced small
  • 1 cup grape tomatoes
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • 8 large eggs
  • 2 ounces (60 grams) baby spinach leaves (about 2 tightly packed cups)
  • 2 ounces (60 grams) feta cheese, crumbled
  • 6 pitted kalamata olives, minced

Instructions 

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 3/4-inch chunks.
  • Carefully remove skillet from oven, add potatoes, olive oil, salt, pepper, and spices, 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.

For the eggs

  • Warm olive oil in a 12-inch nonstick pan over medium-high heat.
  • Add shallot, bell pepper, tomatoes, salt, and pepper and cook, stirring occasionally, until peppers have softened and tomatoes have burst, 5 to 10 minutes. You may need to encourage the tomatoes to yield their shape a bit.
  • Meanwhile, crack eggs into a bowl and scramble.
  • Stir spinach into pan and cook until wilted, a minute or two.
  • Pour in beaten eggs. Cook, dragging the edges into the center of the pan as the eggs just set underneath, until eggs are almost done.
  • Sprinkle in feta and olives and continue cooking until eggs are set to your liking.

Notes

  1. I tend to keep Yukon Gold potatoes on hand, and they work beautifully here. So would a starchier variety like russet or Idaho. If you like, instead of dicing full-sized potatoes, you could halve or quarter a bite-sized variety.
  2. I generally like to keep the scramble itself a little fresher-tasting and provide a bit of flavor contrast between the eggs and the potatoes, but if you like, you can make a bit of extra spice blend and sprinkle some of it into the eggs before beating. You won't need a ton — just measure the ingredients with gently heaped measuring spoons.
  3. Scrambled eggs and roasted potatoes are both at their best shortly after cooking, so I don't recommend making this recipe in advance. That said, you've got a few options. If you'll be serving it at a party and want to get some work done a few hours ahead of time, you could roast the potatoes just shy of doneness and then finish them off shortly before serving. You can also sauté the veggies a few hours in advance, whisk up the eggs and keep them in an airtight container in the fridge, and then put the scramble together at the last minute.
  4. Leftovers keep well in the fridge for a week. Reheat with a quick pass in the microwave.

Nutrition

Serving: 1, Calories: 469kcal, Carbohydrates: 45g, Protein: 20g, Fat: 24g, Saturated Fat: 7g, Polyunsaturated Fat: 16g, Cholesterol: 385mg, Sodium: 596mg, Fiber: 6g, Sugar: 6g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast and Brunch
Cuisine: Greek
Tried this recipe?Mention @umamigirl or tag #umamigirl!

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About Carolyn Gratzer Cope

Hi there, I'm Carolyn Gratzer Cope, founder and publisher of Umami Girl. Join me in savoring life, one recipe at a time. I'm a professional recipe developer with training from the French Culinary Institute (now ICE) and a lifetime of studying, appreciating, and sharing food.

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