Description
A hearty and easy breakfast skillet made with eggs, crispy potatoes, veggies, and cheese — perfect for busy mornings or lazy weekends.
Ingredients
Scale
- 6 large eggs
- 2 cups diced potatoes
- 1 bell pepper, chopped
- 1 small onion, diced
- 1 cup shredded cheddar cheese
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Place your skillet on the stove over medium heat and let it warm for 2–3 minutes.
- In a mixing bowl, crack the eggs, add salt and pepper, and whisk until fully combined.
- Add olive oil to the heated skillet. Once shimmering, add potatoes and sauté until golden brown and tender.
- Toss in onions and bell peppers. Cook for 3–4 minutes until softened. Pour the whisked eggs over the veggies evenly.
- Let the eggs set slightly, then gently stir with a spatula, folding until just cooked through. Sprinkle cheese on top.
- Turn off the heat and cover with a lid for 1 minute to melt the cheese. Sprinkle with chopped parsley.
- Serve hot straight from the skillet with toast, avocado, or fresh fruit on the side.
Notes
- Use leftover veggies or cooked meats to add more flavor.
- Shred your own cheese for better melt and texture.
- Make it ahead and reheat for busy weekday mornings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 210mg
Keywords: easy breakfast, breakfast skillet, vegetarian breakfast, eggs and potatoes, quick breakfast ideas