Potato Noodle Scramble Bowl with Lemon-Basil Pesto
Try this Potato Noodle Scramble Bowl with Lemon-Basil Pesto recipe
Try this Potato Noodle Scramble Bowl with Lemon-Basil Pesto recipe
- salt and pepper to taste
- 4 eggs, beaten
- 1 cup basil
- 1 tablespoon extra virgin olive oil
- for the pesto:
- 1 small garlic clove minced
- 1/4 easpoon garlic powder
- 1/4 easpoon chili powder
- 1 large red potato peeled, blade d, noodles trimmed
- 2 1/2- inch thick beefsteak tomato slices
- 1/2 vocado, peeled pitted insides sliced
- 2 tablespoons diced green onions
- 1/2 teaspoon pine nuts
- 1.5 tablespoon freshly squeezed lemon juice
- Carbohydrate 31.4939462496864 g
- Cholesterol 0 mg
- Fat 7.08021250018991 g
- Fiber 3.60907509022883 g
- Protein 4.12599500083165 g
- Saturated Fat 0.98080775001168 g
- Serving Size 1 1 Serving (221g)
- Sodium 85.9214479175859 mg
- Sugar 27.8848711594575 g
- Trans Fat 0.321856000035546 g
- Calories 198 calories
Step-by-step
- Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the potato noodles and season with salt, pepper, chili powder and garlic powder. Toss to combine and cover, cooking 7-10 minutes or until potato noodles are lightly browned and cooked through. Divide the noodles into separate bowls and cover to keep warm.
- While potatoes cook, place all of the ingredients for the pesto into a food processor and pulse until creamy. Taste and adjust, if necessary.
- Immediately add in the tomato slices and cook for 30 seconds on each side. Place the tomato slices over the potato noodles (in the bowls).
- Then, let the skillet cool down for 1-2 minutes (or just rinse quickly with cold water) and then coat with cooking spray. Add in the eggs and scramble and then season with salt and pepper. Top the tomato slices with the eggs and then garnish with avocado and drizzle of pesto.
Why does the skillet need to cool down before the eggs go in? High residual heat will immediately overcook the bottom of the eggs before the spatula can establish proper curd movement. Controlling thermal energy is critical when transitioning from searing starchy strands to gently setting protein. A quick rinse of the pan under cold water drops the surface temperature instantly without warping heavy-bottomed metal cookware.
Replacing pine nuts with walnuts in the herb sauce changes more than just the cost of production. Walnuts contain higher levels of polyunsaturated fats, yielding a looser, oilier emulsion that requires an extra half teaspoon of fresh lemon juice to balance the heavy richness. Standard food processors struggle to pulverize small quantities of nuts evenly, so pulsing the blades in short bursts prevents the motor from overheating while leaving desirable micro-fragments of texture.
Potato noodles require covering the skillet during the initial seven to ten minute cooking window to trap steam, which softens the dense cellular walls before browning occurs. Uncovered starches will dry out and harden on the exterior while remaining chalky and raw in the center. Visual doneness is achieved when the strands bend flexibly around the tongs and display golden edges without burning.
Eggs demand an attentive eye and a low flame to retain moisture rather than releasing their water content onto the plate. Pull the pan from the burner when the curds still look slightly wet and glossy, residual heat will finish the cooking process off the burner entirely. Layering these components while hot ensures the pesto fats melt slightly into the warm tomatoes and eggs, marrying the dish into a cohesive bowl.
