Potato Noodle Scramble Bowl with Lemon-Basil Pesto

Potato Noodle Scramble Bowl with Lemon-Basil Pesto

I caught myself saying, “I can’t wait until the fall!” the other day.

I know, I know. From November to April, I prayed for warm weather and now look at me, ungrateful!

I think I’m just more of a crisp-air kinda gal. Sometimes, these New Jersey summers can get so humid, I find myself sweating and uncomfortable (unless I’m on the beach or by the pool, of course.)

Potato Noodle Scramble Bowl with Lemon-Basil Pesto

I definitely haven’t taken advantage of this summer and it’s going to be over before we know it and then I’m going to be slapping myself.

It happens every year.

I just love mild-temperature days, days where I can just wear a t-shirt and a pair of jeans and walk out the house, without worrying, “Oh no, am I going to be too sweaty?” or “I’m going to be freezing tonight!”

That’s the price we pay for living in this area – the weather drastically changes and the “ideal weather” period (ie spring and fall) only lasts about 3 weeks before it plummets to frigidness or heatstroke status.

Potato Noodle Scramble Bowl with Lemon-Basil Pesto

Long story short, what I love most about fall weekends is the coziness. You don’t feel like you need to pop up out of bed and “seize the day” because it’s gorgeous outside. It’s usually a little chilly, cloudy – but it’s so serene.

One of my favorite things to do in the fall is wake up on a Saturday and make brunch. During summer weekends, we’re usually away at a wedding or a trip, packing the car for the beach or we’re rushing to the gym so we can get to the pool and lay out all day.

Potato Noodle Scramble Bowl with Lemon-Basil Pesto

During the fall, there’s no rush. We put on some Xavier Rudd, Lu reads or flips through Flipboard (he’s obsessed) and I’ll take my time in the kitchen, making brunch.

I love to be in the kitchen (obviously) and these kind of mornings give me such joy.

Potato Noodle Scramble Bowl with Lemon-Basil Pesto

This spiralized breakfast bowl is something I’ve made this summer and I can’t wait to truly enjoy it during the fall time, maybe with sweet potato noodles (a la fall) and of course, bacon – and a side of ketchup or a drizzle of sriracha.

But for now, while I write this post, I’m off to finish up some work so I can go outside for a run, because, you know, I won’t be able to do that in a couple months from now. :) #conflicted​

Nutritional Information & Recipe

Weight Watchers SmartPoints*: 12 points


5.0 from 4 reviews
Potato Noodle Scramble Bowl with Lemon-Basil Pesto
Prep time
Cook time
Total time
Serves: 2
  • 1 tablespoon extra virgin olive oil
  • 1 large red potato, peeled, Blade D, noodles trimmed
  • salt and pepper, to taste
  • ¼ teaspoon chili powder
  • ¼ teaspoon garlic powder
  • 2½-inch thick beefsteak tomato slices
  • 4 eggs, beaten
  • ½ avocado, peeled, pitted insides sliced
  • 2 tablespoons diced green onions
  • For the pesto:
  • 1 cup basil
  • ½ teaspoon pine nuts
  • 1 small garlic clove, minced
  • 1 tablespoon extra virgin olive oil
  • 1.5 tablespoon freshly squeezed lemon juice
  • salt and pepper, to taste
  1. Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the potato noodles and season with salt, pepper, chili powder and garlic powder. Toss to combine and cover, cooking 7-10 minutes or until potato noodles are lightly browned and cooked through. Divide the noodles into separate bowls and cover to keep warm.
  2. While potatoes cook, place all of the ingredients for the pesto into a food processor and pulse until creamy. Taste and adjust, if necessary.
  3. Immediately add in the tomato slices and cook for 30 seconds on each side. Place the tomato slices over the potato noodles (in the bowls).
  4. Then, let the skillet cool down for 1-2 minutes (or just rinse quickly with cold water) and then coat with cooking spray. Add in the eggs and scramble and then season with salt and pepper. Top the tomato slices with the eggs and then garnish with avocado and drizzle of pesto.


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  1. I LOVE the Fall. It’s my absolute FAVORITE time of year. Now is the time of year when I anxiously look at my ‘Weather Channel’ app on my phone longing for those cooler and crisper temps; when I get to wear my Frye boots and a chunky sweater and sit outside with a book a hot cuppa. Yea, I’m ready. This looks delicious! I might make it for my lunch! Congratulations on the wedding, everything and everyone looked stunning and more importantly, oh so happy! XO

  2. Can’t wait to try this recipe! I’m a little obsessed with pesto so to try it in a recipe like this is exciting. I’ve never spiralized anything but zucchini, yellow squash and cucumbers, so potato is next on the list. My birthday is coming up this month and I’m definitely treating myself to an Inspiralizer!

  3. Lisa Whitehead :

    Just made this for my tea, ooh it was delicious! Def going to be one of my weekly meals and go to recipes.

  4. Hi Ali,
    Quick question. When you say “noodles trimmed” what exactly do you mean?

  5. Yum! I’m all about potatoes!

    Her Heartland Soul

  6. While I am definitely a summertime girl, I do also appreciate the early days of fall. The crisp air and changing leaves are wonderful and I wish that time lasted a little longer before it turned grey and freezing!

    Also, I’m a huge sucker for eggs and potatoes for breakfast, and this bowl is definitely on my list of things to try!

  7. Hi Ali,
    Quick question….. My Spirzalizer has the 3 blades so what would you suggest in place of the “D” blade. I just love my machine and all these cool recipes. Congrats to you and Lu :). I loved all the wedding updates and pictures as well.

  8. I made this for dinner last night. I used sweet potato and it was soooooo good. Thank you again for yet another delicious/healthy/beautiful recipe.


  1. […] When visiting my sister recently, she made this for breakfast, and frankly, it blew my mind. I’m not on the spiralized vegetable train, so I just make hashbrown type strips of potatoes with one of my food processor attachments, or you could grate a potato. Via Inspiralized. […]

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