YOUR SOLIN GENERATED RECIPE
Ham and Bell Pepper Egg Skillet
Pan-seared potatoes and savory ham sautéed with crisp bell peppers and wilted spinach, topped with perfectly set eggs for a vibrant start to your morning.
INGREDIENTS
0.5 cup yellow potato
1 tsp extra virgin olive oil
5 oz lean deli ham
0.5 cup red bell pepper
1 cup fresh baby spinach
3 large eggs
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Heat the olive oil in a medium non-stick skillet over medium-high heat.
Add the diced potatoes to the skillet and cook for 8-10 minutes, stirring occasionally, until they are golden brown and tender.
Stir in the diced ham and bell peppers, sautéing for another 3-4 minutes until the peppers soften and the ham is slightly browned.
Add the baby spinach to the pan and cook just until wilted, which should take about 1 minute.
Use a spoon to create three small wells in the potato and ham mixture.
Crack one egg into each of the three wells and season the entire skillet with sea salt and black pepper.
Cover the skillet with a tight-fitting lid and cook for 2-4 minutes, or until the egg whites are fully set but the yolks remain runny.
Remove from heat and serve immediately directly from the skillet.