Spinach, Pesto, Sun-Dried Tomato Scramble with Fingerling Potatoes Recipe
Recipe By The Roasted Root
Scrambled eggs with spinach, sun-dried tomatoes, pesto sauce, and fingerling potatoes-a balanced breakfast.
4.3
10 Rating -
Rate
Non Vegdiet
35minstotal
15minsPrep
20minsCook
35m.total
15m.Prep
20m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Spinach, Pesto, Sun-Dried Tomato Scramble with Fingerling Potatoes Recipe
- 1 tablespoon Avocado Oil
- 1 cup Fingerling potatoes chopped into bite sized pieces
- 0.17 cup Sun dried tomatoes drained
- 1.50 tablespoon Pesto sauce + more for serving
- 2 cup Baby spinach
- 2.50 Large eggs
Nutrition
value
value
356
calories per serving
16 g Fat26 g Protein26 g Carbs11 g FiberOther
Current Totals
- Fat16g
- Protein26g
- Carbs26g
- Fiber11g
MacroNutrients
- Carbs26g
- Protein26g
- Fiber11g
Fats
- Fat16g
Vitamins & Minerals
- Calcium328mg
- Iron12mg
- Vitamin A8057mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B33mg
- Vitamin B6< 1mg
- Vitamin B9522mcg
- Vitamin B120mcg
- Vitamin C139mg
- Vitamin E6mg
- Copper< 1mcg
- Magnesium319mg
- Manganese4mg
- Phosphorus397mg
- Selenium57mcg
- Zinc4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By The Roasted Root