Scrambled Eggs With Sautéed Vegetables And Sliced Potatoes Recipe

Preparing the Ingredients

Begin by washing and chopping your vegetables (bell peppers, onions, zucchini) into bite-sized pieces. Thinly slice the potatoes and set aside. If using, grate your cheese. Crack the eggs into a bowl, season with salt and pepper, and beat them until well mixed.

Cooking the Sliced Potatoes

Heat a skillet over medium heat and add a tablespoon of cooking oil. Once hot, add the sliced potatoes in a single layer. Season with salt and pepper. Cook until golden brown on both sides, about 5-7 minutes per side. Remove from the skillet and set aside to keep warm.

Sautéing the Vegetables

In the same skillet, add a bit more oil if needed. Toss in the chopped vegetables and season with salt and pepper. Sauté until the vegetables are tender and slightly caramelized, about 7-10 minutes. Remove from the skillet and set aside with the potatoes.

Making the Scrambled Eggs

Reduce the heat to low. If necessary, add a bit more oil to the skillet. Pour in the beaten eggs. Let sit until the edges begin to set, then gently stir with a spatula. Continue cooking and stirring until the eggs are fully cooked but still soft and slightly runny. If using, sprinkle grated cheese over the eggs just before they are done to allow it to melt.

Serving

Serve the scrambled eggs hot with the sautéed vegetables and sliced potatoes on the side. Enjoy this balanced and nutritious meal that's perfect for breakfast or any time of the day you need a substantial, delicious bite.