YOUR SOLIN GENERATED RECIPE
Egg and Bacon Veggie Scramble with Crispy Potatoes
Start your day with a hearty and balanced scramble featuring fluffy eggs, savory bacon, and succulent shrimp, all complemented by crispy diced potatoes and vibrant bell peppers. The flavors meld perfectly for a satisfying, protein-packed breakfast that peps you up without feeling heavy.
INGREDIENTS
3 large Eggs
1 slice Bacon
2 oz Shrimp
½ cup diced Potatoes
¼ cup diced Bell Pepper
PREPARATION
Begin by dicing the potatoes into small cubes. In a non-stick skillet, heat a small amount of oil over medium heat and add the potatoes. Cook until they are golden and crispy on the outside, about 8-10 minutes, stirring occasionally.
While the potatoes are cooking, roughly chop the bacon and sauté it in a separate pan until it starts to crisp. Remove the bacon and set aside, leaving a bit of the rendered fat in the pan.
Add the shrimp to the bacon pan and cook for about 2-3 minutes per side until they turn pink and are just cooked through. Remove the shrimp and set aside with the bacon.
Beat the eggs lightly in a bowl and season with a pinch of salt and pepper. In the same pan used for bacon and shrimp (or a clean non-stick skillet), add the diced bell pepper and sauté for 1-2 minutes until slightly softened.
Pour in the beaten eggs and scramble gently over medium heat. Once the eggs start to soften, add the cooked bacon and shrimp back into the pan, mixing evenly.
When the eggs are fully set but still moist, remove the scramble from the heat. Plate the egg scramble alongside the crispy potatoes and serve immediately.