Ingredients
Scale
- 2 medium potatoes, diced
- 4 large eggs
- 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
- 1/2 cup bell peppers, diced (optional)
- 1/4 cup onion, diced (optional)
- 2 tablespoons olive oil or butter
- Salt and pepper, to taste
- Fresh herbs (such as chives or parsley, for garnish)
Instructions
Step 1: Cook the Potatoes
- In a medium pot, bring water to a boil. Add the diced potatoes and cook for about 10 minutes until tender. Drain and set aside.
- In a large skillet, heat the olive oil or butter over medium heat. Add the cooked potatoes and sauté for about 5 minutes until they start to get crispy and golden.
Step 2: Add Vegetables
- If using, add the diced onion and bell peppers to the skillet. Cook for an additional 3–4 minutes until the vegetables are tender.
Step 3: Scramble the Eggs
- In a bowl, whisk together the eggs, salt, and pepper.
- Pour the egg mixture over the potato and vegetable mixture in the skillet. Allow it to cook undisturbed for about 30 seconds.
- Gently stir the eggs with a spatula, pushing them from the edges toward the center. Continue to cook until the eggs are fully cooked but still soft and creamy, about 3–4 minutes.
Step 4: Add Cheese
- Sprinkle the shredded cheese over the egg mixture and stir gently until the cheese is melted and evenly distributed.
Step 5: Serve
- Remove from heat and garnish with fresh herbs if desired.
- Serve warm and enjoy your Cheesy Potato Egg Scramble.
- Prep Time: 10
- Cook Time: 20