This nourishing breakfast potato bowl is the perfect way to kick-start your day on a healthy note! Featuring prosciutto, air-fried roasted potatoes with garlic and herb seasoning, soft scrambled eggs with fat-free yogurt and oat milk, and a sprinkle of salt, pepper, and red pepper flakes, this gluten-free and dairy-free breakfast potato bowl will exceed your expectations and leave you satisfied and energized!
The star of this breakfast bowl is the prosciutto. The prosciutto adds a salty, savory flavor that perfectly complements the soft scrambled eggs and roasted potatoes. The yogurt adds a creamy texture and a touch of sweetness. The red pepper flakes give the dish a bit of a kick.
Why You’ll Love This Recipe
This breakfast bowl is perfect for busy mornings. It can be made ahead of time and reheated, or it can be assembled quickly in just a few minutes. This gluten-free and dairy-free breakfast bowl is the perfect way to start your day. It’s packed with protein, fiber, and healthy fats, and it’s also incredibly easy to make.
Ingredients
- 2 slices of prosciutto: Prosciutto is a type of dry-cured ham that is made from pork. It is typically salty and flavorful, and it has a slightly chewy texture. Prosciutto is a good source of protein and fat, and it is also low in carbohydrates. It is a gluten-free and dairy-free ingredient.
- 1 to 2 cups of air-fried roasted potatoes with garlic and herb seasoning and olive oil: Air-fried roasted potatoes are a healthy alternative to traditional deep-fried potatoes. They are made by cooking potatoes in an air fryer, which circulates hot air around the food to cook it evenly. Air-fried roasted potatoes are lower in fat and calories than deep-fried potatoes, and they also retain more nutrients.
- 2 eggs, soft, scrambled with fat-free yogurt and a dash of oat milk: Eggs are a good source of protein, vitamins, and minerals. They are also a good source of choline, which is an important nutrient for brain health. Eggs are naturally gluten-free and dairy-free. Yogurt is a good source of protein, calcium, and probiotics. Probiotics are live bacteria that are beneficial for gut health. Yogurt is naturally gluten-free and dairy-free. Oat milk is a dairy-free milk alternative that is made from oats. It is a good source of protein, fiber, and vitamins. Oat milk is also a good source of beta-glucans, which are a type of soluble fiber that has been linked to a number of health benefits, including improved cholesterol levels and reduced risk of heart disease.
- Salt
- Pepper
- Red pepper flakes
Directions
- Start by air-frying the potatoes: Preheat your air fryer to 400°F (200°C). Toss the potato cubes with garlic and herb seasoning and a drizzle of olive oil. Air fry for 15-20 minutes or until golden and crispy, shaking the basket occasionally for even cooking.
- While the potatoes are cooking, prepare the scrambled eggs. In a bowl, whisk together the eggs, fat-free yogurt, and a dash of oat milk until well combined.
- Heat a non-stick skillet over medium-low heat. Pour the egg mixture into the skillet. Gently scramble the eggs, stirring continuously until they reach a soft, fluffy consistency.
- Once the potatoes are done, remove them from the air fryer and set aside.
- Assemble your breakfast bowl: Start by placing the air-fried roasted potatoes at the bottom of the bowl. Top with the softly scrambled eggs, ensuring they cover the potatoes evenly.
Taste and Texture
The prosciutto adds a salty, savory flavor to the breakfast bowl. The roasted potatoes add a crispy texture, and the yogurt adds a creamy texture. The eggs are soft and fluffy, and the red pepper flakes add a bit of a kick.
Expert Tips and Tricks
- For a dairy-free breakfast bowl, use dairy-free yogurt and oat milk.
- For a low-fat breakfast bowl, use egg whites instead of whole eggs.
- To make the breakfast bowl ahead of time, cook the roasted potatoes and prosciutto, and then assemble the breakfast bowl just before serving.
- To store the breakfast bowl, store the roasted potatoes and prosciutto separately in airtight containers. The breakfast bowl can be stored in the refrigerator for up to 3 days.
Breakfast potato bowl
Ingredients
- 2 slices prosciutto
- 2 cups air-fried roasted potatoes seasoned with garlic and herb seasoning and olive oil
- 2 eggs softly scrambled with fat-free yogurt and a dash of oat milk
- Salt, pepper, and red pepper flakes (to taste)
Instructions
- Start by air-frying the potatoes: Preheat your air fryer to 400°F (200°C). Toss the potato cubes with garlic and herb seasoning and a drizzle of olive oil. Air fry for 15-20 minutes or until golden and crispy, shaking the basket occasionally for even cooking.
- While the potatoes are cooking, prepare the scrambled eggs: In a bowl, whisk together the eggs, fat-free yogurt, and a dash of oat milk until well combined.
- Heat a non-stick skillet over medium-low heat. Pour the egg mixture into the skillet and gently scramble the eggs, stirring continuously until they reach a soft, fluffy consistency.
- Once the potatoes are done, remove them from the air fryer and set aside.
- Assemble your breakfast bowl: Start by placing the air-fried roasted potatoes at the bottom of the bowl. Top with the softly scrambled eggs, ensuring they cover the potatoes evenly.
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