I love to create new recipes, especially breakfast foods. I suppose it is because we just love breakfast- for breakfast, lunch or supper. When France over at Beyond the Peel mentioned how much she is loving The Flavor Bible, I was inspired to check it out., literally. Because I love checking out cookbooks from the library. The Flavor Bible is basically flavor pairing for dummies created by a bunch of chefs. Look up any ingredient and it gives you a list of other ingredients that pair well with it. This is a great way to figure out how you might want to use up leftovers you’ve got laying around and I am thinking that The Flavor Bible needs a permanent home in my cookbook cabinet (and I am pretty picky about adding new books!).
I’ve been a little bit bad about my menu planning for the past few weeks due to some stuff that’s been going on and so dinner time rolled around and I had to figure out what to make. This spanish egg scramble was super simple and quick to throw together and the whole family thought we’d love to have it again. You just can’t have too much breakfast for supper, or lunch for that matter :)
More breakfast recipes on This Chick Cooks:
- Mixed Berry Breakfast Bars {Grain Free, Gluten Free}
- Overnight Oatmeal {Slow Cooker Steel Cut Oatmeal}
- Quick Huevos Rancheros
- Warm and Nutty Cinnamon Quinoa Recipe
- Overnight Baked Apple Cinnamon Oatmeal {Nourishing Traditions Style}
Check out even more real food recipes on our recipe index.
Ingredients
- 1-2 tablespoons butter
- 1/2 pound ground beef
- 1 onion, diced
- 1 cup diced potato (I liked to use the red potatoes)
- 1/4 cup finely chopped, fresh chives (you could also try using green onion)
- 4 eggs
- 2 tablespoons milk
- 1/2 teaspoon salt
- 1/8-1/4 teaspoon crushed red pepper flakes
Instructions
- Melt butter in the skillet over medium heat. Add onion and cook until it is softened.
- Add potato and cook 5 more minutes.
- Stir in beef and continue cooking until the beef is cooked through. Meanwhile mix the eggs, salt and pepper flakes.
- Pour the egg mixture in the pan and stir frequently until the eggs are done. Serve topped with a dollop of sour cream and sprinkle with chives. Salsa would also be good!
This looks amazing! I love your blog and really appreciate all of the yummy healthy recipes!!
Ashley
Thanks so much Ashley :) It was other real food bloggers who got me into healthy eating and so it is really special to hear that you’re enjoying the recipes. Have a blessed day!
Katie
We are sooooo trying this recipe this weekend! Thanks for the great recipe.
It is definitely my pleasure to share the recipe. Hope you all enjoy!
That looks terrific. Perfect for a Mother’s Day breakfast. Come and visit us. We have a wonderful panini to share.
I love to have more ways to cook eggs. I eat so many of them. Yum. Thanks.
You are very welcome! I know what you mean about wanting new ways to eat eggs. I probably eat 2-3 most days of the week.
a divine meal! I love it so much! :) Makes my tummy happy!