Description
A comforting and quick stir-fry featuring scrambled eggs, colorful vegetables, and tender fingerling potatoes, perfect for weeknight dinners.
Ingredients
Scale
- 6 eggs
- 1/4 cup milk
- 2 1/2 tablespoons olive oil (divided)
- 3/4 teaspoon ground turmeric
- 1/2 cup diced red onions
- 2 cloves garlic, minced
- 8 ounces fingerling potatoes, diced
- 1 red pepper, diced
- 1 scallion, chopped
- 1 cup baby spinach
- Black pepper, to taste
Instructions
- Prep all vegetables: dice potatoes, red onions, and red pepper. Mince garlic. Chop scallion and baby spinach.
- In a bowl, whisk together eggs, milk, ground turmeric, and black pepper.
- Heat 1.5 tablespoons of olive oil in a large skillet over medium-high heat. Add diced fingerling potatoes and cook for 8–10 minutes, stirring occasionally, until tender and lightly browned.
- Add the remaining 1 tablespoon of olive oil to the skillet, then stir in diced red onions and red pepper. Cook for 5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
- Stir in chopped baby spinach and scallion. Cook until spinach wilts, about 2–3 minutes.
- Pour the whisked egg mixture evenly over the vegetables in the skillet. Cook, stirring gently, until the eggs are set but still moist. Remove from heat.
- Serve hot and enjoy your savory vegetable stir-fry.
Notes
For best results, use a large, heavy-bottomed skillet to avoid sticking. Whisk the eggs right before adding them to keep them light and fluffy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: beef stir-fry, quick dinner, healthy recipes, easy recipes, one skillet meals