Makes 5 servings

 Ingredients:

• 3 medium potatoes, cut into 1/2-inch cubes

• 2 tbsp oil*

• 1 tsp paprika

• 1/2 tsp garlic powder

• 5 large eggs

• 1 cup canned diced tomato 

• Left over broccoli and spinach from Green Machine Mini Crustless Quiche

• 1 cup shredded cheddar cheese

• salt* and pepper*, to taste

Equipment:

• Knife

• Cutting board

• Large mixing bowl

• Whisk or fork

• Skillet or sauté pan

• Spatula

• Baking sheet

• Parchment paper

• Oven

• Oven mitts

*Not included in your bag

Directions:

1. Preheat the oven to 400F. Wash and cut the potatoes into ½-inch cubes.

2. Line a baking sheet with parchment paper or rub 1 Tbsp of oil over the surface of a large baking sheet. Spread the potatoes out onto the baking sheet. Drizzle the remaining tablespoon of oil over the potatoes, along with the smoked paprika, garlic powder, salt, and pepper. Toss to coat the potatoes in oil and spices.

3. Roast the potatoes in the preheated oven for 40-45 minutes, or until they are golden brown and crispy. Stir once half way through roasting.

4. When the potatoes are close to being finished, crack the eggs into a large bowl and add a pinch of salt and pepper. Gently whisk the eggs.

5. In a large skillet or sauté pan, heat oil over medium heat. Pour in the eggs, then gently move the eggs around the skillet until they are mostly solid, but still soft and glistening.

6. To prepare the bowls, divide the roasted potatoes and scrambled eggs between 5 bowls. Add 1/4 cup of diced tomato then top with about 1/4 cup of shredded cheese.