Description
A quick and comforting cheesy potato egg scramble that’s perfect for breakfast or brunch.
Ingredients
Scale
- 2 medium potatoes, peeled and diced
- 4 large eggs
- 1 cup shredded cheese (cheddar or your choice)
- 1 small onion, chopped
- 1 bell pepper, chopped
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Fresh herbs for garnish (optional)
Instructions
- Heat olive oil in a skillet over medium heat. Add the diced potatoes and cook until golden and tender, about 10-15 minutes, stirring occasionally.
- Add the chopped onion and bell pepper to the skillet and sauté until soft, about 5 minutes.
- In a bowl, whisk the eggs with salt and pepper. Pour the eggs into the skillet over the potatoes and vegetables.
- Cook gently, stirring occasionally, until the eggs are scrambled and cooked through, about 3-5 minutes.
- Remove from heat and stir in the shredded cheese until melted.
- Serve hot, garnished with fresh herbs if desired.
Notes
Feel free to swap ingredients based on your preference. This recipe is versatile and forgiving!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 370mg
Keywords: breakfast, eggs, potato scramble, cheesy, quick recipe