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Scrambled Eggs

Prep Time 10 minutes
Cook Time 30 minutes
Servings 2
Calories 463kcal

Ingredients

Roasted Potatoes

  • 2 medium Potatoes scrubbed and cut into ¾-inch cubes
  • 1 TBSP Extra-virgin olive oil
  • Salt
  • Black pepper
  • ¼ tsp Paprika

Pear Slices

  • 1 Pear ripe sliced

Rooibos Tea

  • 2 Rooibos tea bags or 1 tsp loose-leaf rooibos tea per bag
  • 2 cups Water

Sautéed Spinach

  • 4 cups Baby spinach packed
  • 1 TBSP Extra-virgin olive oil
  • Salt to taste
  • Black pepper to taste

Scrambled Eggs

  • 6 large Eggs
  • 2 TBSP Milk (optional, for fluffier eggs)
  • 1 TBSP Butter
  • Salt to taste
  • Black pepper to taste
US Customary - Metric

Instructions

  • Prepare all ingredients as listed.
  • Preheat the oven to 400°F / 204C. Line a baking sheet with parchment paper.
  • Season the potatoes by tossing with olive oil, salt, black pepper, and paprika. Spread evenly on the baking sheet and roast for 25 to 30 minutes, flipping once halfway, until golden and tender.
  • Boil water for the tea. Remove from heat and steep rooibos tea bags for 5 to 7 minutes.
  • Sauté the spinach by heating olive oil in a skillet over medium heat. Add spinach and cook for 1 to 2 minutes until just wilted. Season with salt, black pepper.
  • Crack eggs into a bowl. Add milk if using, season with salt and black pepper, and whisk gently.
  • In a nonstick pan, melt butter over medium low heat. Pour in eggs and cook gently, stirring slowly, until set.
  • Serve the scrambled eggs with roasted potatoes, sautéed spinach, pear slices and tea.

Nutrition

Calories: 463kcal | Carbohydrates: 18g | Protein: 22g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 0.3g | Cholesterol: 575mg | Sodium: 324mg | Potassium: 675mg | Fiber: 4g | Sugar: 10g | Vitamin A: 6781IU | Vitamin C: 21mg | Calcium: 179mg | Iron: 5mg