Potato Breakfast Skillet with Dill Seasoned Scrambled Eggs

Potato Breakfast Skillet with Dill Seasoned Scrambled Eggs


[typical values per 100g]:

Calories: 315.1

Protein: 15.2 g

Carbohydrates: 42.5 g

Sugars: 16.8 g

Fat: 10.2 g

Saturated Fat: 1.6 g

Fiber: 7.3 g

Sodium: 292.6 mg

Preparation: 5 Minutes

Cook Time: 25 Minutes

Serves: 1

Storage Info: N/A

1. Preheat oven to 350°F.

2. In a large bowl, combine the sweet potatoes, diced potatoes, black beans, onions and green peppers.

3. Add olive oil, spices and herbs (except dill) and combine evenly.

4. Lay mixture in an even layer on a baking tray.  Cook for 25-30 minutes until potatoes are soft and starting to brown slighty, stirring after 15 minutes.

5. In the meantime, heat a nonstick skillet lightly coated with cooking spray over medium heat.

6. Lightly whip the liquid egg substitute and dill together to combine.  Pour mixture into skillet, stirring occasionally to scramble until mixture is cooked through.

7. Serve eggs with potato skillet.

8. Complement meal with a peach.

Nutrition Bug Value


½ cup sweet potatoes, dark orange, fresh, cubes

⅓ cup potatoes, w/skin, fresh, diced

2 tbsp black beans

1 tbsp onion, chopped

1 tbsp bell pepper, green, chopped 

½ tbsp extra virgin olive oil

⅛ tsp chili powder 

⅛ tsp garlic powder

⅛ tsp black pepper

⅛ tsp paprika 

⅛ tsp parsley, dried 

⅓ cup liquid-egg substitute 

⅛ tsp dill weed, dried 

1 peach, fresh