Breakfast Scramble Bowl

Step 1

Preheat the oven to 450F (230C). Peel the potatoes and cut into cubes. Spread on a baking sheet and use a paper towel to absorb the water the potatoes release.

Step 2

Mix the spices in a small bowl and sprinkle them on the potatoes.

Step 3

Roast the potatoes in the oven for 15 minutes, toss and roast for another 10 minutes. Set aside until ready to serve.

Step 4

Add cherry tomatoes to a baking sheet and lightly drizzle with oil and season with salt and pepper. Roast in the preheated oven for 10 minutes. Set aside until ready to serve.

Step 5

Add spinach and avocado oil to a large pan over medium heat and let wilt down, stirring often. Add a splash of water if needed. Set aside until ready to serve.

Step 6

Whisk eggs with salt and pepper in a bowl. Melt butter and oil in a pan over medium heat and slowly pour in the eggs. Use a rubber spatula to move the eggs around and slowly scramble them. Turn the heat down to low-medium if the eggs start to burn, scrambled eggs need lower heat and patience otherwise they stick to the pan. This should take about 5 minutes.