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Potato Noodle Scramble Bowl with Lemon-Basil Pesto

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 large red potato peeled, Blade D, noodles trimmed
  • salt and pepper to taste
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 2 1/2- inch thick beefsteak tomato slices
  • 4 eggs beaten
  • 1/2 avocado peeled, pitted insides sliced
  • 2 tablespoons diced green onions
  • For the pesto:
  • 1 cup basil
  • 1/2 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

Instructions

  • 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.
  • While potatoes cook, place all of the ingredients for the pesto into a food processor and pulse until creamy. Taste and adjust, if necessary.
  • 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).
  • 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.