Description
A simple and delicious recipe for Cheesy Potato Egg Scramble combining eggs, potatoes, and cheese.
Ingredients
Scale
- 4 medium-sized potatoes, diced
- 6 large eggs
- 1 cup shredded cheddar cheese
- 1 small onion, diced
- 1 bell pepper, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Prep the Potatoes: Start by washing the potatoes and dicing them into small cubes.
- Boil the Potatoes: In a medium pot, bring water to a boil. Add the diced potatoes and cook for about 8-10 minutes, or until slightly tender. Drain and set aside.
- Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, and sauté until they are soft, approximately 3-5 minutes.
- Add Potatoes: Once the vegetables are sautéed, add the drained potatoes to the skillet. Season with salt and pepper. Cook for an additional 5 minutes, letting them crisp slightly.
- Beat the Eggs: In a bowl, whisk the eggs until well combined. You can add a pinch of salt and pepper to taste.
- Combine: Pour the beaten eggs over the potato mixture in the skillet. Gently stir to combine.
- Add Cheese: Sprinkle the shredded cheddar cheese on top. Cook until the eggs are fully set and the cheese is melted, approximately 4-5 minutes.
- Serve: Remove from heat and let it cool for a few minutes. Garnish with freshly chopped parsley if desired.
Notes
- This dish can be customized by adding other vegetables or seasonings as per taste.
- Leftovers can be stored in the refrigerator for 2-3 days.
- Try adding different types of cheese for variation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 250mg