Name: Cheesy scrambled eggs and potatoes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 2 large eggs; 1/4 cup reduced-fat cheddar cheese, shredded; 7 oz red potatoes, diced into 1/2-inch pieces; 1 1/2 tsp olive oil; 3/4 red bell pepper, sliced into strips; 1/2 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 1 tbsp water

Nutrition

Per serving

474 calories

Protein: 26g; 22% of calories
Carbs: 40g; 34% of calories
Fat: 23g; 44% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 10 min

Heat a 12-inch nonstick skillet over medium heat with the olive oil. Add the diced potatoes and season with half the salt, half the pepper, and all the garlic powder. Cook, flipping occasionally, for 15 minutes until the potatoes are golden brown and tender.
While the potatoes cook, crack the eggs into a small bowl. Add the water and whisk vigorously until well combined and frothy. Stir in the shredded cheddar cheese.
Push the potatoes to one side of the skillet. Pour the egg mixture into the empty side. Let the eggs set for about 30 seconds, then gently push them across the pan with a spatula until soft curds form. Cook for 2 to 3 minutes until the eggs are set but still moist. Done when set and moist, 160°F.
Season the eggs with the remaining salt and pepper. Arrange the bell pepper strips on the plate alongside the eggs and potatoes.

Nutrition

Ingredients

Instructions

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