Egg Skillet
This hearty Egg Skillet has it all—crispy potatoes, peppers, onions, eggs, and ham (or bacon)—all in one pan! Easy, filling, and packed with flavor.
Servings: 4 servings
Cost: $4.91
Equipment
- Large skillet 12-inch, nonstick
Ingredients
- 5 tablespoons unsalted butter divided
- 1/4 cup chopped red bell pepper optional
- 1/3 cup chopped yellow onion
- 2 cups cubed red potatoes scrubbed clean (peel if desired; I leave peel on)
- Salt and pepper
- 6 large eggs
- 2 tablespoons heavy cream or milk or half-and-half; I use heavy cream
- 1/4 teaspoon Cajun seasoning optional
- 1 cup diced ham or 7 slices cooked, crumbled bacon; see note 1
- 1 cup freshly shredded sharp Cheddar cheese
- Fresh parsley or cilantro, finely chopped, optional
Instructions
- Coarsely chop the onion and red pepper in 1/2-inch pieces (not finely diced). 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 the onions and pepper large enough they don’t burn in the time it takes to cook the potatoes.
- If using bacon instead of ham, see note 1.
- In a very large nonstick skillet (12 inches), heat 4 tablespoons butter to medium heat. When butter has melted, add in 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 outside, tender on the inside), empty the veggies onto a plate to sit while cooking the eggs.
- Combine eggs, heavy cream, Cajun seasoning, and salt and pepper. 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 butter melts, pour the eggs into an 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. Continue this process until eggs are cooked but still slightly wet and shiny. Do not overcook. As soon as eggs are set, empty on top of the potatoes. Let pan slightly cool, then return to the burner on low heat.
- Transfer all the food from the plate back in the skillet and top with freshly shredded cheese. Stir to melt the cheese. Taste and adjust any seasonings as needed. Transfer to plates and top with chopped bacon or ham.
- Serve immediately or stuff into tortillas to make breakfast burritos.
Notes
Note 1: Bacon or ham: Use 1 cup chopped, cooked ham or 6–7 slices of bacon.
- If using bacon, cook the bacon before preparing the vegetables or eggs. Transfer cooked bacon to a paper-towel-lined plate and wipe out the skillet. Coarsely chop the bacon once it’s cool enough to handle.
- If using ham, just stir it in to heat through at the end of cooking the potatoes/peppers/onions and transfer to the plate.
Nutrition
Serving: 4servings | Calories: 295kcal | Carbohydrates: 14.3g | Protein: 21.2g | Fat: 24.9g | Cholesterol: 348.9mg | Sodium: 144.5mg | Fiber: 1.7g | Sugar: 2.2g