Potato Scramble Bowl with Pesto and Tomatoes

When visiting my sister recently, she made this for breakfast, and frankly, it blew my mind. I’m not on the spiralized vegetable train, so I just make hashbrown type strips of potatoes with one of my food processor attachments, or you could grate a potato. Via Inspiralized.


  • 1 tablespoon extra virgin olive oil
  • 1 large red potato, peeled
  • salt and pepper, to taste
  • ¼ teaspoon chili powder
  • ¼ teaspoon garlic powder
  • 2½-inch thick beefsteak tomato slices [or cherry tomatoes, cut up plum tomatoes, etc]
  • 4 eggs, beaten
  • ½ avocado, peeled, pitted insides sliced (if have)
  • 2 tablespoons diced green onions
  • 1-2 tablespoons pesto [the original recipe has a pesto recipe if you don’t have any pre-prepared or stored away]
  1. Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the potato noodles and season with salt, pepper, chili powder and garlic powder. Toss to combine and cover, cooking 7-10 minutes or until potato noodles are lightly browned and cooked through. Divide the noodles into separate bowls and cover to keep warm.
  2. [If making pesto:] While potatoes cook, place all of the ingredients for the pesto into a food processor and pulse until creamy. Taste and adjust, if necessary.
  3. Immediately add the tomato to the skillet and saute for 30 seconds-1 minute. Place the tomato over the potato noodles (in the bowls).
  4. Then, let the skillet cool down for 1-2 minutes (or just rinse quickly with cold water) and then coat with cooking spray. Add in the eggs and scramble and then season with salt and pepper. [I like to prepare my eggs by lightly beating them in a bowl with 1-2 tablespoons of 1/2 and 1/2 or milk as well as salt and pepper, then scramble.]
  5. Top the tomato with the eggs and then garnish with drizzle of pesto, diced green onions (and optional avocado).

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