Description
A hearty and satisfying breakfast skillet featuring diced potatoes, eggs, and colorful bell peppers cooked to perfection and topped with cheese and fresh herbs.
Ingredients
Scale
Potato Egg Scramble:
- 2 medium russet potatoes (peeled and diced)
- 1 tablespoon olive oil
- 1/4 cup diced onion
- 1/4 cup diced bell pepper (any color)
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 4 large eggs
- 2 tablespoons milk or cream
- 1/4 cup shredded cheddar cheese (optional)
- Chopped fresh parsley or chives for garnish (optional)
Instructions
- Heat olive oil in a nonstick skillet over medium heat. Add diced potatoes and cook until golden and tender.
- Add onion and bell pepper and cook until softened. Season with garlic powder, salt, and pepper.
- Whisk eggs with milk or cream until smooth. Pour into skillet and scramble gently until just set.
- Stir in shredded cheese if using and garnish with herbs. Serve warm.
Notes
- For a quicker option, use pre-cooked or leftover potatoes.
- You can customize with spinach, ham, or mushrooms.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 320
- Sugar: 3g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 220mg
