Recipe Eggs Potatoes Onions Cheese

Egg Skillet (With Potatoes!) Chelsea's Messy Apron

WebApr 30, 2020 · Briskly whisk with a fork to beat air into the eggs and mix until smooth and combined. In the empty skillet, add the remaining 1 …

1. PREP: Coarsely chop the onion and red pepper; we don't want these finely diced but chopped to about 1/2 inch pieces. Wash and dry the red potatoes. Peel if desired ( I leave the peel on). Cut into small pieces; about 1/2 inch. The potatoes need to be small to get tender in time and onions/pepper large enough they don't burn in the time it takes to cook the potatoes.
2. BACON: If using instead of ham, See Note 1.
3. ONION, PEPPER, AND POTATOES: In a very large nonstick skillet (12 inches) heat 4 tablespoons butter to medium heat. When the butter has melted, add in the prepared red pepper, onion, and potatoes. Season to taste with salt and pepper, and cook over medium heat for about 10-12 minutes, stirring occasionally. If anything begins to burn, turn down the heat, if it's not sizzling and cooking, slightly increase the heat. Once done (crisp on the outsides, tender on insides), empty the veggies onto a plate to sit while we cook the eggs.
4. EGGS: Combine the eggs, milk (or half-and-half or heavy cream), Cajun seasoning, and salt and pepper to taste. Briskly whisk with a fork to beat air into the eggs and mix until smooth and combined. In the empty skillet, add the remaining 1 tablespoon butter and heat to medium high. Use a silicone spatula to spread the butter to coat the skillet. As soon as the butter is melted, pour the eggs into one even layer. Let stand for 30 seconds without touching. Then use the spatula to push the eggs from one side of the skillet to the other, tipping the skillet so uncooked eggs fill the empty space of the skillet. Continue this process until eggs are cooked, but still slightly wet and shiny. Do not over-cook/over scramble. As soon as the eggs are set, empty on top of the potatoes. Let pan slightly cool and then return to the burner at low heat.

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Potatoes and Eggs Skillet Sandra's Easy Cooking

WebApr 7, 2017 · Heat a skillet or a pan and add oil. Add potatoes to cook on a medium-high heat for 5-7 minutes, stirring to prevent from burning. To …

Rating: 4.5/5(26)
1. Wash, peel and dice potatoes. IF you are using frozen, just set aside for 10 minutes just to defrost a bit, but they do not have to be frozen all the way.
2. Heat a skillet or a pan and add oil.
3. Add potatoes to cook on a medium-high heat for 5-7 minutes, stirring to prevent from burning.
4. To the potatoes add diced bell pepper and onion, then stir. You may add a bit more oil if the potatoes are sticking to each other or on the bottom of the pan.

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Healthy Breakfast Casserole Recipe Cookie and Kate

WebOct 30, 2023 · Add the bell pepper and green onion and cook until the pepper is tender and cooked through, about 8 to 10 minutes. Add the …

1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9 by 13-inch pan with butter (don’t be tempted to use cooking spray; it doesn’t work nearly as well).
2. In a large skillet, warm the olive oil over medium heat until shimmering. Add the bell pepper and green onion and cook until the pepper is tender and cooked through, about 8 to 10 minutes.
3. Add the spinach to the skillet and cook, while stirring, until wilted, about 2 minutes. Set the pan aside to cool for a bit while we prepare the egg mixture.
4. Crack the eggs into a medium mixing bowl. Add your dairy of choice, several dashes of hot sauce, plus the salt and pepper. Whisk just until the egg yolks and whites are blended.

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