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Potato-Basil Scramble

Potato-Basil Scramble recipe image
This Potato-Basil Scramble is a comforting twist on the classic morning fry-up. It combines the heartiness of pre-cooked potatoes with the vibrant, aromatic notes of dried basil and a subtle kick from ground red pepper. The dish offers a satisfying texture contrast between the tender potato cubes and the fluffy, set egg mixture. It&# 226;ÂÂs an excellent choice for a leisurely weekend brunch when you want something more substantial than plain toast, or as a quick, nutritious start to a busy weekday. Simple ingredients come together quickly to create a flavorful, vegetarian-friendly meal that feels both homey and sophisticated. Serve it straight from the skillet for the best experience.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 339.1
Dietary: Gluten-free, Vegetarian
Description
This Potato-Basil Scramble is a comforting twist on the classic morning fry-up. It combines the heartiness of pre-cooked potatoes with the vibrant, aromatic notes of dried basil and a subtle kick from ground red pepper. The dish offers a satisfying texture contrast between the tender potato cubes and the fluffy, set egg mixture. It&# 226;ÂÂs an excellent choice for a leisurely weekend brunch when you want something more substantial than plain toast, or as a quick, nutritious start to a busy weekday. Simple ingredients come together quickly to create a flavorful, vegetarian-friendly meal that feels both homey and sophisticated. Serve it straight from the skillet for the best experience.
Ingredients
  • 2 cups Cubed cooked potatoes
  • (about 2 medium)
  • 1/2 cup Finely chopped onion
  • (about 1 medium)
  • 1/2 cup Chopped red bell pepper
  • (about 1 small)
  • 2 cups Egg Substitute or
  • Cholesterol-free egg product
  • 2 tablespoons Chopped fresh basil
  • 2 teaspoons Dried basil
  • 1/2 teaspoon Salt
  • 1/8 teaspoon Ground red pepper
  • (cayenne)
Directions
  1. 1
    Lightly spray a 10-inch nonstick skillet with nonstick cooking spray and place it over medium heat.
  2. 2
    Add the cubed potatoes, finely chopped onion, and chopped red bell pepper to the skillet.
  3. 3
    Cook the vegetables, stirring occasionally, for about 5 minutes until they are heated through and slightly softened.
  4. 4
    In a small bowl, whisk together the egg substitute, fresh or dried basil, salt, and ground red pepper.
  5. 5
    Pour the egg mixture evenly over the hot vegetables in the skillet.
  6. 6
    Let the mixture sit undisturbed for a moment until the bottom begins to set.
  7. 7
    Gently lift the cooked portions from the bottom and sides with a spatula, allowing the uncooked liquid egg to flow underneath.
  8. 8
    Continue cooking for 3 to 5 minutes, repeating the lifting process, until the eggs are set and thickened but still moist.
  9. 9
    Remove from heat and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 339.1kcal
% Daily Value *
Total Fat 16.2g25%
Saturated Fat 4.8g24%
Cholesterol 540.8mg181%
Sodium 2627.0mg110%
Total Carbohydrate 27.0g9%
Dietary Fiber 3.9g16%
Sugars 5.1g
Protein 22.0g44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: breakfast, scramble, potatoes, basil, eggs, vegetarian, onion, bell pepper, easy, quick, brunch, morning, healthy, herbs, cayenne, skillet, meal prep, comfort food, protein, hearty
Read it online: https://www.chefs-mate.com/recipe/potato-basil-scramble/