Vegetarian Breakfast Plate
A delightful breakfast plate featuring scrambled eggs, crispy potatoes, sautéed spinach, and fresh avocado slices, offering a perfect balance of flavors and textures.
10 min
Prep
30 min
Cook
4
Serves
370
Calories
Macros · per serving
15g protein
30g carbs
22g fat
Ingredients
For 4 servings
- 8 eggs
- 1/4 cup milk
- salt — to taste
- black pepper — to taste
- 2 russet potatoes
- 4 tablespoons olive oil
- 4 cups baby spinach
- 2 cloves garlic
- 2 avocado
- 2 tablespoons butter
Instructions
- 1
Peel and cube the potatoes into small pieces. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the potatoes and cook for 10-15 minutes, stirring occasionally, until crispy and golden brown. Season with salt and pepper. Transfer to a plate and set aside.
- 2
In the same skillet, add 1 tablespoon of olive oil. Mince the garlic and add to the skillet. Sauté for 1 minute, then add the baby spinach. Cook until wilted, about 2-3 minutes. Season with salt and pepper. Transfer to a separate plate and set aside.
- 3
In a bowl, whisk the eggs with milk, a pinch of salt, and pepper. Melt 2 tablespoons of butter in the skillet over medium heat. Pour in the egg mixture and cook, stirring gently until the eggs are softly scrambled, about 3-5 minutes.
- 4
Slice the avocados in half, remove the pits, and slice the flesh thinly.
- 5
Arrange the scrambled eggs, crispy potatoes, sautéed spinach, and avocado slices on serving plates. Serve immediately.
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