Name: Egg and potato skillet
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 10 oz Yukon Gold potatoes, diced into half-inch pieces; 1/2 yellow bell pepper, diced; 1/2 medium yellow onion, diced; 1 tbsp olive oil; 5 large eggs, beaten; 3/4 tsp salt; 1/2 tsp black pepper; 1 tbsp water

Nutrition

Per serving

720 calories

Protein: 37g; 21% of calories
Carbs: 56g; 31% of calories
Fat: 38g; 48% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 15 min

Heat most of the oil in a 10-inch nonstick skillet over medium-high heat. Add the potatoes and a pinch of salt. Cook for 10 to 12 minutes, stirring occasionally, until the potatoes are golden brown and tender.
Add the bell pepper and onion to the skillet with the potatoes. Cook for 5 minutes, stirring often, until the vegetables are softened and slightly browned.
In a small bowl, whisk the eggs with the water, black pepper, and the remaining salt. Push the potato mixture to the edges of the pan and add the remaining oil to the center. Pour the egg mixture into the center and cook for 2 minutes, gently folding the eggs into the potatoes until just set. Done when set but still moist, 160°F.
Remove the skillet from the heat. Toss everything together one last time to ensure the eggs are evenly distributed through the potatoes and peppers.

Nutrition

Ingredients

Instructions

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