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Runners Scramble

Featured in the Honolulu Star-Advertiser on December 9, 2015.

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Ingredients:

Runners Scramble

  • 2 medium Idaho potatoes, peeled
  • 5 tablespoons extra virgin olive oil, divided, plus more for coating pan
  • 8 local eggs
  • 1/2 cup cubed ham
  • 1/2 cup tomato and basil feta cheese, crumbled
  • 1 cup baby spinach
  • 1 cup halved cherry tomatoes
  • Pinch of dried oregano
  • Salt to taste
  • 8 pitted kalamata olives, sliced

Directions:

  1. Preheat oven to 325°F.
  2. Coat a 9-x-3-inch loaf pan with oil.
  3. Use a mandoline to slice the potatoes into 1/3-inch slices.
  4. Heat 2 tablespoons of oil in a medium-size skillet over low heat.
  5. Add potatoes and cook, stirring frequently, for 10 minutes or until soft.
  6. Heat olive oil in medium sauce pan over medium heat.
  7. Scramble eggs in pan and add remaining tablespoon of oil, potatoes, ham, feta, spinach, tomatoes, oregano and a pinch of salt.
  8. Toss to combine.
  9. Pour mixture into greased pan.
  10. Bake for 35 to 40 minutes, or until a knife inserted comes out clean.
  11. Top with olives.
  12. Let it cool before slicing.

Makes 4 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
550 calories, 36 g fat, 9 g saturated fat, 395 mg cholesterol, 750 mg sodium, 36 g carbohydrate, 3 g fiber, 4 g sugar, 23 g protein

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