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spicy-potatoes-and-scrambled-eggs-recipe

Spicy Potatoes and Scrambled Eggs

A delicious and spicy gluten-free breakfast option.
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Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Breakfast
Cuisine: American
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 4 medium potatoes diced
  • 6 large eggs
  • 1 medium onion chopped
  • 1 medium bell pepper chopped
  • 2 cloves garlic minced
  • 1 teaspoon paprika
  • 0.5 teaspoon chili powder
  • to taste salt and pepper
  • 2 tablespoon olive oil
  • to taste fresh parsley for garnish

Instructions 

  1. Heat olive oil in a large skillet over medium heat.
  2. Add diced potatoes and cook until golden brown and tender, about 10 minutes.
  3. Add chopped onion, bell pepper, and garlic. Cook until vegetables are soft, about 5 minutes.
  4. In a bowl, whisk eggs with paprika, chili powder, salt, and pepper.
  5. Pour egg mixture into the skillet and cook, stirring occasionally, until eggs are fully cooked, about 5 minutes.
  6. Garnish with fresh parsley and serve hot.

Nutritional Value

Calories: 250kcal | Carbohydrates: 20g | Protein: 12g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 220mg | Sodium: 300mg | Potassium: 600mg | Fiber: 3g | Sugar: 3g | Vitamin A: 300IU | Vitamin C: 40mg | Calcium: 50mg | Iron: 2mg

Keywords

Gluten-Free, Spicy
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