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Scrambled Eggs & Breakfast Potatoes

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Scrambled Eggs & Breakfast Potatoes

5 from 1 vote
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Course: Breakfast
Cuisine: American
Keyword: Scrambled Eggs & Breakfast Potatoes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 357kcal


  • 4 small new potatoes, red or white
  • 1 tablespoon olive oil
  • 1/3 medium onion
  • 4 large egg
  • 1 none cooking spray
  • 1 cup spinach
  • 4 medium orange
  • 1/8 cup chopped parsley, fresh


  • Pierce each potato with a fork and place in a microwave-safe bowl. Microwave for 5 minutes on HIGH, then allow to cool for 1-2 minutes.
  • Meanwhile, heat oil in a skillet over medium heat. Dice onion and potatoes and add to hot oil. Stir and cook for 10 minutes, allowing onions to caramelize and potatoes to brown. Set aside, covered.
  • Whisk eggs together. Spray a separate skillet with cooking spray and heat over medium. Add eggs and allow to cook untouched 2-3 minutes. Gently stir, allowing uncooked eggs to move under cooked eggs. Cook for 3-4 minutes longer, until no longer runny. Stir in spinach to wilt. Remove from heat after 1-2 minutes and garnish with parsley.
  • Serve eggs with potatoes and orange wedges on the side.
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Calories: 357kcal | Carbohydrates: 60g | Protein: 13g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 186mg | Sodium: 120mg | Fiber: 11g | Sugar: 4g

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