Description
A quick and savory dish combining cheesy goodness with hearty potatoes and eggs.
Ingredients
Scale
- 2 medium russet potatoes, peeled and diced (about 2 cups)
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 bell pepper, diced (any color)
- 4 large eggs
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Fresh chives or parsley for garnish (optional)
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the diced potatoes and cook for about 10-12 minutes, stirring occasionally, until they are golden brown and tender.
- Add the diced onion and bell pepper to the skillet with the potatoes. Cook for an additional 5-7 minutes, until the vegetables are softened.
- In a bowl, whisk together the eggs, salt, and pepper. Pour the egg mixture over the cooked potatoes and vegetables in the skillet.
- Cook the eggs, gently stirring, until they are just set, about 3-4 minutes. Remove from heat.
- Sprinkle the shredded cheddar cheese over the top and cover the skillet for 1-2 minutes to allow the cheese to melt.
- Garnish with fresh chives or parsley if desired, and serve warm.
Notes
- For a spicier version, add diced jalapeños or a dash of hot sauce to the egg mixture.
- Substitute the cheddar cheese with feta or pepper jack cheese for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 370mg