Farkat Batata aka Scrambled Eggs with Potatoes
- itsjdieb
- Apr 1, 2021
- 3 min read
Updated: 4 days ago
This December, I wanted to do something fun for you this holiday season that not only keeps you eating good, but feeling good too.
So, I created a Fiber Advent Calendar that you can download and follow for the next 25 days…
My goal with this is to have you try to incorporate a different source of fiber each day. From fruits, vegetables, nuts, seeds, legumes, and grains — this is your ultimate way to learn that eating different sources of fiber each day is possible AND easy.
Each day of the month I’ll also be posting a recipe on my social media using the fiber source of the day. This way you can see how your favorite gut health RD would actually use these ingredients in real life — simple, flavorful, and totally doable even during the busiest time of year.
My hope is that by the end of these 25 days, you’ll not only hit your fiber goals without overthinking it, but you’ll also feel more confident, creative, and inspired in the kitchen.
Whether you’re trying to support digestion, balance blood sugar, stay fuller longer, or just feel GOOD in your body through the holidays, this Fiber Advent Calendar is going to be your daily dose of nourishment, but in a festive way. Did I mention that most of the fiber sources I chose are seasonal to the month of December?
*A reminder: When you eat foods that are naturally in season, they are not only going to be fresher and tastier, but more nutritious than if they weren’t in season. We want to eat foods that aren’t traveling too long to get to us, that’s how they lose their taste and freshness. Studies show that produce picked at their peak of ripeness are going to contain more nutrients when allowed to ripen on their parent plant.
So grab your download, follow along on socials, Instagram and TikTok -- and let’s make this December the month you prioritize your gut — one delicious, fiber-filled day at a time.
Recipe #16: Farkat Batata aka Scrambled Eggs with Potatoes
Farkat Batata or Scrambled Eggs with Potatoes is a simple, comforting dish that brings eggs and potatoes together in the most satisfying way. It’s something my mom has made for me for years—simple ingredients, big flavor, and always filling. This version stays true to its roots while making it my own, by choosing not to fry the potatoes, but bake them instead.
Naturally dairy free, gluten free, and vegetarian, it’s the kind of recipe that works for breakfast, lunch, or an easy weeknight meal.
Yields: 2
Prep time: 15 minutes
Total time: 35 minutes
This recipe is dairy free, gluten free, and vegetarian
Ingredients
2 russet potatoes, peeled and cubed
2 large eggs
Extra virgin olive oil
1 tsp kosher salt
½ tsp freshly ground black pepper
Fresh parsley, finely chopped (for garnish)
Red pepper flakes (optional)
Instructions
Prep potatoes: Preheat the oven to 450°F. Place potatoes in a bowl and pat them dry with a clean kitchen towel or paper towels to remove excess moisture. Transfer potatoes to a baking sheet. Drizzle generously with olive oil, then add salt and black pepper. Mix well until evenly coated. Bake for 20-25 minutes, or until the potatoes are lightly golden and just beginning to crisp.
Cook in skillet: Heat a large frying pan over medium-high heat and add 1 tbsp of extra virgin olive oil. Once the oil is fragrant, add the roasted potatoes and spread them into an even layer. Make a few wells in the potatoes and crack eggs directly into the pan. Immediately begin scrambling the eggs into the potatoes. Continue stirring constantly until the eggs are fully cooked and all liquid has been absorbed by the potatoes, about 3–4 minutes.
Season to taste: Taste and adjust with additional salt or black pepper if needed. Add red pepper flakes for heat, if desired.
Serve: Remove from heat, transfer to a plate, and garnish with freshly chopped parsley. Enjoy with a fork or pita bread.
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