Boil the potatoes: In a large pot, bring water to a boil and add the cubed potatoes. Cook for about 10-12 minutes, or until tender. Drain and set aside.
In the same pot, steam or boil the cauliflower florets for about 5-7 minutes until they’re tender but still slightly crisp. Drain and set aside.
2. Cook the Veggies:
In a large skillet, heat a tablespoon of oil over medium heat. Add the onion, carrots, and pepper. Sauté for about 5-7 minutes, until the vegetables are tender and slightly caramelized.
3. Combine Potatoes and Cauliflower:
Once the veggies are done, add the boiled potatoes and cauliflower to the skillet. Stir everything together for about 2-3 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
4. Add the Eggs:
Crack the eggs directly into the skillet, stirring gently to scramble them with the veggie mixture. Continue cooking until the eggs are fully set, about 3-4 minutes.
5. Garnish and Serve:
Once cooked, remove from heat and sprinkle with chopped chives and parsley for a fresh, vibrant finish.
Serving and Storage Tips:
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