Scrambled Eggs with Crispy Potatoes and Avocado
This comforting yet nourishing dish features fluffy scrambled eggs, golden crispy potatoes, and creamy avocado. It’s naturally high in protein, rich in healthy fats, and balanced with Mediterranean-style flavors—simple ingredients, big satisfaction.
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 30–35 minutes
Servings: 2
Ingredients
Crispy Potatoes
2 medium potatoes, diced small
1½ tbsp olive oil
½ tsp paprika
¼ tsp garlic powder
Salt & black pepper
Scrambled Eggs
4 large eggs
2 tbsp milk
Salt & black pepper
1 tbsp butter or olive oil
To Serve
1 ripe avocado, sliced
Fresh parsley or chives
Optional: chili flakes or feta cheese
Instructions
Cook the Potatoes
Heat olive oil in a skillet over medium-high heat.
Add potatoes, paprika, garlic powder, salt, and pepper.
Cook 15–18 minutes, stirring occasionally, until golden and crispy.
Scramble the Eggs
Whisk eggs with milk, salt, and pepper.
Heat butter or olive oil in a pan over low-medium heat.
Add eggs and gently stir until soft, fluffy curds form (about 4–5 minutes).
Assemble
Divide crispy potatoes onto plates.
Top with scrambled eggs and avocado slices.
Finish with herbs and optional toppings.
Notes & Tips
Keep egg heat low for creamier texture.
Dice potatoes small for faster crisping.
Add spinach or tomatoes for extra nutrients.
Naturally mild—no spice required.
Frequently Asked Questions
Can I bake the potatoes instead?
Yes—bake at 425°F (220°C) for 25–30 minutes.
Is this good for weight loss?
Yes—balanced protein, fats, and carbs keep you full.
Can I add protein?
Add cottage cheese to eggs or serve with smoked salmon.
Nutritional Information
Calories: 430 kcal
Protein: 20 g
Carbohydrates: 32 g
Fat: 26 g
Fiber: 7 g