Description
This hearty and satisfying Potato Egg Scramble is a delicious breakfast option that combines sautéed potatoes, bell peppers, onions, and fluffy scrambled eggs, all topped with melted cheddar cheese and fresh parsley.
Ingredients
Scale
Potato Mixture:
- 2 tablespoons olive oil
- 2 medium russet potatoes, peeled and diced small
- 1/2 medium onion, diced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
Scrambled Eggs:
- 6 large eggs
- 2 tablespoons milk
- 1/2 cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Cook Potato Mixture: Heat olive oil in a large nonstick skillet over medium heat. Add diced potatoes and cook for 8–10 minutes until golden and tender. Add onions and bell peppers, cook for 4–5 minutes until softened. Season with salt, pepper, and smoked paprika.
- Prepare Scrambled Eggs: Whisk eggs and milk in a bowl. Push potato mixture to one side of the skillet, pour eggs into the empty side. Cook, stirring, until eggs begin to set. Fold in potatoes and vegetables. Remove from heat when eggs are cooked but soft.
- Finish and Serve: Sprinkle with cheddar cheese, let melt for 1 minute. Garnish with parsley. Serve warm.
Notes
- You can add cooked bacon, sausage, or spinach for extra flavor.
- This recipe is versatile and great for breakfast, brunch, or a quick dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 3 g
- Sodium: 390 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 215 mg
