Description
Indulge in this comforting Cheesy Potato Egg Scramble, blending creamy potatoes and fluffy eggs for a delightful breakfast or brunch that satisfies every craving.
Ingredients
Scale
- 2 medium Yukon Gold or red potatoes, diced
- 4 large eggs
- 1 cup shredded cheddar or mozzarella cheese
- 1 small onion, diced
- 1 bell pepper, diced (optional)
- Salt and pepper to taste
- Fresh herbs (parsley or chives), for garnish
Instructions
- Prep the Potatoes: Wash and dice the potatoes into bite-sized pieces.
- Cook the Potatoes: In a non-stick skillet over medium heat, add a splash of olive oil. Cook the diced potatoes for about 10-12 minutes until golden brown, stirring occasionally.
- Add Vegetables: Incorporate the diced onions and bell peppers into the skillet. Sauté until the onions are translucent, around 5 minutes.
- Whisk Eggs: In a bowl, whisk together the eggs with salt and pepper until fully combined.
- Combine: Pour the eggs over the sautéed vegetables in the skillet. Allow to sit undisturbed for 30 seconds before gently stirring to mix.
- Add Cheese: Once eggs begin to set but are still slightly runny, sprinkle shredded cheese on top. Cook for an additional 1-2 minutes until melted and bubbly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 410
- Sugar: 2g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 370mg