Name: Egg and potato breakfast skillet
Prep time: 22 min
Cook time: 10 min
Total time: 32 min
Yield: 1 serving
Ingredients: 3.5 oz Yukon Gold potatoes, diced into 1/2-inch cubes; 2 large eggs; 8 large egg whites; 1/2 red bell pepper, diced; 1/2 medium yellow onion, diced; 1 tsp olive oil; 1/4 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 1/2 tsp smoked paprika; 1 green onions, thinly sliced; 2 tbsp water

Instructions

Prep 22 min · Cook 10 min

Heat a large non-stick skillet over medium-high heat with two-thirds of the oil. Add the potatoes and salt, tossing to coat. Cook for 2 minutes. Add the water and cover with a lid. Steam for 5 minutes until the potatoes are fork-tender.
Remove the lid. Cook for 5 to 6 minutes, stirring occasionally, until the water has evaporated and the potatoes are golden brown. Meanwhile, in a small bowl, whisk together the whole eggs, egg whites, black pepper, garlic powder, and smoked paprika.
Add the bell pepper and onion to the skillet with the potatoes. Cook for 4 to 5 minutes, stirring often, until the vegetables are softened and the potatoes are crisp.
Push the potato mixture to the edges of the pan. Add the remaining oil to the center, then pour in the egg mixture. Cook for 2 to 3 minutes, gently folding the eggs with a spatula until they are set but still moist. Stir everything together, remove from the heat, and garnish with green onions. Done when set but still moist, 160°F.

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Ingredients

Instructions

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