Scrambled Eggs & Breakfast Potatoes
- 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.
Calories: 357kcal | Carbohydrates: 60g | Protein: 13g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 186mg | Sodium: 120mg | Fiber: 11g | Sugar: 4g