- Keith Pricktt's Food Blog

Saturday (or Sunday) Morning Scramble

June 28th, 2008

Saturday Morning Scramble -

Rachel and I always make a big breakfast (or brunch depending on how late we sleep in) on the weekends.  Some mornings it’s waffles with fresh strawberries and real whipped cream.  Other days I’ll come up with some topping or syrup to put on whole-meal pancakes.  We love to start the weekend with a large meal and it adds a fun tradition to our week.

This past week I wanted to use some cut potatoes Rachel brought from work a while back.  I made up a delicious, simple, and easy-to-make breakfast scramble with the potatoes and some extra stuff we had around the house.  You can serve this with some fresh cut fruit, like cantaloupe or an orange.  We had ours with some homemade whole wheat bread — YUM!  Here’s what I did:

Ingredients (Serves 2):

  • Small dices of 2 potatoes (or look for a bag of frozen diced potato in your grocery store)
  • 3 eggs
  • 1/4 red bell pepper (I had just the right amount lying around)
  • 1/4 green bell pepper
  • 1/4 cup shredded cheddar cheese
  • 1/2 cup diced red (or other) onion
  • Dash of fine sea salt
  • Fresh ground pepper


  1. Bake the potatoes in the oven on a cookie sheet lightly coated in olive oil on 400 degrees until they start to brown lightly (10 to 20 minutes)
  2. In the meantime, heat up some olive oil in a skillet or frying pan on the stove over medium-low heat
  3. Add the onion and cook until soft
  4. Lightly whip up the eggs, salt, pepper, and cheese and add to the cooking onions
  5. Scramble and stir all the ingredients as they cook on the pan to create a cheesy scrambled eggs.
  6. Add the potatoes to the scramble and heat up for another minute.
  7. Serve with fruit or whole-wheat toast and enjoy your day!

I hope you enjoy it!

Leave a reply

Posted in Breakfast | Leave a comment (0)

  » By Keith Prickett