Sincerely Carolina

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breakfast for dinner.

by caroline

Confession: I LOVE breakfast foods. I could eat them for, well, breakfast, but also have no qualms about eating breakfast-style dishes for lunch and dinner too.

Tonight is going to be one of those nights.

While I won’t be having those yummy pancakes above (as a result of the Gluten-Free Sugar Cleanse), I will be making this Southwestern Potato Egg Scramble that we had the other day for brunch.

I don’t know about you, but I am pretty big on potatoes in all forms — mashed, hashed, baked, roasted … you name it, they’re mine, all mine. Needless to say, I was pretty excited to give them a shot in this dish. The addition was a success …

Southwestern Potato Egg Scramble

by The G-Spot

Ingredients (4 servings)

  • 1-2 Tablespoons olive oil
  • 1/4 medium yellow onion, diced
  • 1/2 red bell pepper, diced
  • 1 cup red potatoes, diced
  • 1 jalapeno pepper, minced
  • 1 clove garlic, minced
  • 8 large eggs, beaten
  • 1/2 cup cheddar cheese
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon sea salt
  • Optional: gluten-free corn tortillas (served warm) and salsa


Heat olive oil in a medium saute pan over medium heat. Spread oil around pan by rocking the pan back and forth.

Add onion, potatoes, pepper, jalapeno and garlic, stirring constantly until onions become translucent (about 4 – 5 minutes).

Add eggs and begin to scramble with a spatula, folding potato mixture into the eggs. Add cheese, chili powder, cumin and salt, and continue stirring.

Cook until eggs are fully scrambled. Serve in corn tortillas and top with salsa if desired.

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We wrapped this scramble in warm corn tortillas and served it with salsa, but the eggs are great on their own too. Your call!

Share with me, please: What’s your favorite out-of-the-ordinary dinner? (Second on my list: Peanut butter and jelly. What can I say? I’m a five-year-old at heart.)