Scrambled eggs aren’t just for breakfast! Breakfast for dinner is easy to make and a satisfying go-to after a busy day.
1 large Yukon Gold potato or small sweet potato
1 bell pepper
2 tbsp chopped red onion, optional
1 tsp olive oil or butter
2 cups baby arugula or spinach
1⁄4 cup crumbled feta
Toppings (optional): black olives
- Dice unpeeled potato. Coarsely chop pepper; place in Multipurpose Steamer. Add onion, if using, and stir in 1 tbsp seasoning. Cover; microwave on high 7–8 min or until potato is tender.
- Meanwhile, crack eggs into a large non-stick fry pan or skillet set over medium-high heat. Add remaining 1 tbsp seasoning and oil. Stir constantly (like a risotto) as eggs start to scramble. Reduce heat to medium if needed.
- Once eggs are almost set, remove from heat. Stir in cooked veggies, arugula, and feta.
- Spoon onto plates and add toppings, as desired.
Swap fresh potatoes for frozen hash browns.
Swap fresh bell pepper for frozen or canned corn or your favourite frozen veggies. Adjust cooking time as needed to warm veggies.