Scrambled Eggs with Potatoes & Veggies

A great breakfast to make towards the end of your trip.

Durability:
Long-lasting
Prep time:
10 mins
Cooking time:
25 mins
Total time:
35 mins
Prep and cooking time
35 mins

Ingredients

Servings:
Free of charge
2 tblsp cooking oil
1 red onion, thinly sliced
0.5 zucchini, cut length-wise, quartered and then sliced
1 clove garlic (fresh or pressed in jar), finely chopped
2 grilled peppers (app. 4 in a jar), drained and sliced
3 potato, boiled, cut in 2 cm cubes
salt
black pepper
8 egg
4 bread, sliced, toasted
4 tblsp ajvar relish (can be excluded)

Tips!

Check out:

Instructions

  1. Add some oil to frying pan. Sautee onions for a couple of mins, add zucchini and sautee for a few more mins, add garlic and grilled peppers and fry 1-2 more mins. Season with salt & pepper. Remove from pan and cover to keep warm.
  2. Add some more oil, turn up the heat and fry potatoes golden. Season. Remove from pan and store with veggies. Wipe out your pan and add 1 tblsp oil.
  3. Crack eggs in a bowl and whip with a fork until fluffy. Add to frying pan. The best scrambled eggs, you don't scramble the whole time. Let the edges set a little bit and then stir, repeat. But don't leave it too long either. You wan't them all to be cooked evenly.
  4. Fold in veggies and serve scramble with bread and a side of ajvar relish.
Scrambled Eggs with Potatoes & Veggies