easy recipes, Mom's Kitchen, Motherhood

Scrambled eggs salad


  1. One or two eggs
  2. Spinach (as much leaves as you want)
  3. One medium potato (boiled)

Mix the eggs with salt, black pepper and garlic powder. Add the spinach and pour in a medium heat pan with olive oil or butter.

Once you scrambled your eggs, add the potato cut in chunks. Stir to make sure the eggs’ flavor stick to the potato.


Put your scrambled eggs on a large plate and sprinkle some mozzarella, parmisan or any white cheese of your choice. In my case I love the Daiya Foods, dairy free shredded mozzarella. Then I added some ripe plantain chips, more spinach and half avocado.

If you try this recipe, let me know how you like it and how you modified it. I’d love to read you!



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