Had this for Breakfast is a simple, warm meal I make on busy mornings.
- introduction – Had this for Breakfast
- why make this recipe – Had this for Breakfast
- how to make Had this for Breakfast
- Ingredients : Had this for Breakfast
- Directions : Had this for Breakfast
- how to serve Had this for Breakfast
- how to store Had this for Breakfast
- tips to make Had this for Breakfast
- variation (if any) – Had this for Breakfast
- FAQs – Had this for Breakfast
introduction – Had this for Breakfast
Had this for Breakfast gives a quick, filling start to the day.
I keep it plain and easy so you can eat well even on short time.
If you wake tired often, learn how sleep can affect your morning and why that matters by reading discover the main causes of insomnia.
why make this recipe – Had this for Breakfast
Had this for Breakfast is fast, tasty, and uses few pans.
You get protein, veg, and toast in one plate.
You can pair it with a light green side; see a simple method for a fresh salad at my secret for making a delicious salad.
how to make Had this for Breakfast
Had this for Breakfast cooks in one skillet and is ready in 15 minutes.
I keep steps short so anyone can follow.
This meal uses spinach for extra minerals that may help with muscle comfort; read tips to avoid cramps and get rid of this discomfort for more ideas.
Ingredients : Had this for Breakfast
- 2 eggs
- 1 small potato, diced
- 1 cup fresh spinach, roughly chopped
- 1 small tomato, diced
- 2 tbsp shredded cheese (optional)
- 1 tbsp olive oil or butter
- Salt and pepper to taste
- 1 slice whole-grain bread
Directions : Had this for Breakfast
- Heat oil in a skillet over medium heat. Add diced potato and cook 6–8 minutes until soft.
- Push potatoes to the side and add spinach and tomato. Cook 1–2 minutes until spinach wilts.
- Crack eggs into the pan and stir gently to scramble with vegetables. Cook until eggs set.
- Season with salt and pepper. Sprinkle cheese and let melt for 30 seconds.
- Toast bread while eggs finish. Serve eggs over or next to toast.
how to serve Had this for Breakfast
- Serve hot on a plate with the toast on the side.
- Add a wedge of lemon or a dash of hot sauce if you like a bright flavor.
- Pair with coffee or a small fruit bowl.
how to store Had this for Breakfast
- Cool leftovers to room temperature within 2 hours.
- Store in an airtight container in the fridge for up to 3 days.
- Reheat in a skillet over low heat or in a microwave until warm.
tips to make Had this for Breakfast
- Use pre-cooked or frozen diced potatoes to save time.
- Cook potatoes first and cover the pan to speed softening.
- Add milk to eggs for a creamier scramble.
- Keep vegetables small so they cook fast.
variation (if any) – Had this for Breakfast
- Make it vegetarian by adding mushrooms or bell peppers.
- Add cooked sausage or ham for more protein.
- Turn it into a sandwich: place eggs and veg between two slices of toast.
FAQs – Had this for Breakfast
Q: Can I make this recipe dairy-free?
A: Yes. Skip the cheese and use oil instead of butter.
Q: Can I use frozen spinach?
A: Yes. Thaw and squeeze out extra water before adding.
Q: What pan works best for this recipe?
A: A medium non-stick or cast-iron skillet works well. Buy it here.
Q: Can I prepare parts ahead?
A: Yes. Dice the potatoes and chop the veg the night before to save time in the morning.
Q: Is this recipe good for kids?
A: Yes. Keep spices mild and cut vegetables small for easy eating.
Had this for Breakfast
Ingredients
Main ingredients
- 2 pieces eggs
- 1 small potato, diced
- 1 cup fresh spinach, roughly chopped For extra minerals.
- 1 small tomato, diced
- 2 tbsp shredded cheese (optional) For added flavor.
- 1 tbsp olive oil or butter For cooking.
- to taste Salt and pepper For seasoning.
- 1 slice whole-grain bread To serve on the side.
Instructions
Cooking
- Heat oil in a skillet over medium heat. Add diced potato and cook for 6–8 minutes until soft.
- Push potatoes to the side and add spinach and tomato. Cook for 1–2 minutes until spinach wilts.
- Crack eggs into the pan and stir gently to scramble with vegetables. Cook until eggs set.
- Season with salt and pepper. Sprinkle cheese and let melt for 30 seconds.
- Toast bread while eggs finish.
- Serve eggs over or next to toast.
