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

Veggie Breakfast Scramble with Savory Roasted Potatoes

This savory, veggie-packed breakfast scramble with roasted potatoes and Greek-inspired flavors is a real crowd-pleaser.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Breakfast and Brunch
Cuisine: Greek
Keyword: breakfast scramble
Servings: 4
Calories: 469kcal
Author: Carolyn Gratzer Cope

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 ¾-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