Scrambled Eggs with Ham and Roasted Potatoes

Ingredients

For 1 serving

• 250 g (9 oz, about 2 small) potatoes
• 3 eggs
• 50 g (1¾ oz) lean smoked ham or cured pork loin
• 2 spring onions
• 1 handful (about 30 g / 1 cup) baby spinach
• 5 ml (1 tsp) oil
• Salt and pepper
• A side salad of your choice

Instructions

1. 1Heat the oven to 250 °C (480 °F) and line a baking tray with parchment paper.
2. 2Cut the potatoes into rounds or sticks about 1 cm (⅜ in) thick. Spread them on the tray in a single layer and season with salt.
3. 3Roast for about 25 minutes, turning them halfway through, until golden on the outside and soft inside.
4. 4About 10 minutes before the potatoes are done, beat the eggs with a pinch of salt and pepper. Slice the spring onions and dice the ham.
5. 5Heat the oil in a nonstick pan over medium heat. Add the spring onions and ham and fry for 2 to 3 minutes.
6. 6Add the spinach and stir until it wilts, which takes about a minute.
7. 7Pour in the eggs, turn the heat down a little and stir gently for 2 to 3 minutes, until the eggs are just set but still soft.
8. 8Serve the eggs with the roasted potatoes and the salad.

Tips

• 💡 Take the eggs off the heat while they still look slightly wet. They keep cooking in the hot pan and stay creamy.
• 💡 For extra crispy potatoes, toss them with 1 tsp of oil before roasting. This adds about 40 kcal.
• 💡 Fattier cured meats, such as smoked pork neck or bacon, add 5 to 10 g of fat compared with lean ham.
• 💡 The nutrition values do not include the salad.