Description
Kickstart your day with a vibrant breakfast skillet, featuring crispy potatoes, fresh veggies, and perfectly cooked eggs—a delightful meal for any morning.
Ingredients
Scale
- 3 medium Yukon Gold or red potatoes, diced
- 1 cup bell peppers (mixed colors), chopped
- 1 medium sweet onion, chopped
- 4 large eggs
- 1 cup shredded cheddar cheese
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp paprika (optional)
Instructions
- 1. Prepare the Potatoes: Heat olive oil in a large skillet over medium heat. Add diced potatoes, season with salt and pepper, and cook for 10-12 minutes until golden brown.
- 2. Sauté the Veggies: Add the chopped onions and bell peppers to the skillet with the potatoes. Stir occasionally for about 5 minutes until tender.
- 3. Crack in the Eggs: Create small wells in the mixture and crack an egg into each well. Cover with a lid and cook for 5-7 minutes until egg whites are set but yolks remain runny.
- 4. Add Cheese: Sprinkle shredded cheddar cheese over the eggs during the last minute of cooking to allow it to melt beautifully.
- 5. Serve: Transfer to plates or serve straight from the skillet. Top with fresh herbs or hot sauce if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 450
- Sugar: 3g
- Sodium: 580mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 370mg