Rosemary Scrambled Eggs With Spicy Home Fries – a delicious recipe with olive oil, potatoes, red pepper, salt, freshly ground black pepper, eggs. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Heat a nonstick skillet over medium heat and add the olive oil. Add the potatoes and red pepper flakes and season with salt and pepper. Toss or stir well to combine.
2
Cook, stirring frequently, until the potatoes are tender on the inside and begin to turn golden on the outside, about 10 minutes. (Cover the skillet as needed to keep it from becoming too dry.)
3
Remove the potatoes and keep warm.
4
Whisk the eggs and add the butter to the same skillet. Stir in the eggs along with the chopped or dried rosemary. Season with salt and pepper.
5
Cook until the eggs are well scrambled and just cooked through, about 2 minutes.
6
Divide the potatoes and eggs between two plates and garnish each with a rosemary sprig, if desired.
324
kcal
Calories
21
g
Fat
20
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 russet potatoes small, peeled and diced, 1/2 teaspoon red pepper flakes, sea salt, and more.
Yes, Rosemary Scrambled Eggs With Spicy Home Fries falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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