👉
$13.79 – $16.61
Ingredients
- 1 cup of diced Yukon gold or red potatoes
- Two eggs without cages
- Seasonal vegetables (½ cup, diced—zucchini, mushrooms, and bell peppers)
- 1 tablespoon of olive oil
- Two tablespoons of crumbled feta cheese
- 1 teaspoon of fresh herbs like chives or parsley
- Salt and black pepper to taste
Making Procedure
- In a skillet, heat olive oil and sauté the diced potatoes until they are soft and golden.
- Add the vegetables that are in season and cook for another 4–5 minutes, or until they are soft.
- Beat the eggs and pour them over the cooked vegetables. Gently scramble them until they are fully cooked.
- Before serving, sprinkle fresh herbs and feta cheese on top.
- If you want, serve it hot with toast or fruit on the side.
Nutrition Guide
| Nutrient | Amount (Approx.) |
| Calories | 400 kcal |
| Protein | 17 g |
| Fat | 20 g |
| Carbohydrates | 38 g |
| Sugar | 4 g |
| Fiber | 5 g |
Market Hash Fresh seasonal vegetables, eggs, and potatoes make a healthy and balanced breakfast. People who want farm-fresh flavors in every bite love it.