Description
A delicious and wholesome dish featuring roasted vegetables, scrambled eggs, and creamy avocado, perfect for any meal of the day.
Ingredients
Scale
- 1 cup diced russet potatoes
- 1 medium red bell pepper, diced
- 1 small red onion, diced
- 1 cup canned or roasted green chiles, drained and chopped
- 1 cup cherry tomatoes, halved
- 1 ripe avocado, sliced
- 8 large eggs
- 2 tablespoons milk or dairy-free alternative
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon ground black pepper
- 1/2 cup shredded cheddar cheese or Monterey Jack (dairy-free cheese for vegan)
- 1/4 cup sour cream or dairy-free alternative
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons olive oil
Instructions
- Set your oven to 425°F (220°C) and let it fully preheat.
- Combine the diced potatoes, red bell pepper, and red onion in a mixing bowl. Add 1 tablespoon of olive oil, 1 teaspoon of chili powder, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of ground cumin, garlic powder, onion powder, 1/4 teaspoon of kosher salt, and black pepper. Toss well to coat.
- Spread the vegetable mixture evenly on a baking sheet and roast for 20 minutes, stirring halfway through, until golden and fork-tender.
- Whisk the eggs in a bowl with milk and a pinch of salt until thoroughly combined.
- Heat the remaining 1 tablespoon of olive oil in a nonstick skillet over medium heat. Add the chopped green chiles and sauté for 2 minutes.
- Pour the egg mixture into the skillet and gently scramble until just set. Remove from heat promptly.
- Divide the roasted vegetables among 4 serving bowls. Top each bowl with scrambled eggs, halved cherry tomatoes, avocado slices, shredded cheese, and a spoonful of sour cream. Garnish with chopped cilantro.
- Present immediately while warm, with optional warm tortillas or tortilla chips if desired.
Notes
You can meal prep the roasted vegetables and scrambled eggs in advance for quick assembly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 575mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 240mg