Roasted Potato and Scrambled Egg Breakfast Bowl
Ingredients
- 5 large gold potatoes
- 1/4 cup olive oil
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp parsley
- Salt and pepper
- Eggs
- Greek yogurt
- Turmeric
- Pepper
- Salt
- Toasted bread
- Avocado
- Salsa (optional)
Preparation
Preheat the oven to 400°F (200°C).
Wash and dice the gold potatoes into small cubes.
In a bowl, combine the diced potatoes with olive oil, garlic powder, onion powder, paprika, parsley, salt, and pepper. Toss until the potatoes are well coated.
Spread the seasoned potatoes on a baking sheet and bake for approximately 30 minutes or until they are golden brown and crispy.
In a separate bowl, whisk the eggs together with a little Greek yogurt, turmeric, pepper, and salt. This will make the eggs fluffy and flavorful.
Heat a non-stick skillet over medium heat and pour in the egg mixture. Stir gently until the eggs are cooked to your desired consistency.
Toast the bread slices until golden and crispy.
Assemble your breakfast bowl by placing the roasted potatoes, scrambled eggs, toasted bread, and sliced avocado in a bowl.
Optionally, top with salsa for added flavor.
Enjoy your delicious roasted potato and scrambled egg breakfast bowl!