Description
A hearty, protein-forward loaded breakfast bowl made with potatoes, bell peppers, onions, eggs, and cheese, perfect for quick and filling mornings.
Ingredients
Vegetables
- 1/4 cup Bell peppers, diced
- 1/4 cup Onion, diced
- 1 medium Potato, diced (Cut into small dice for quick cooking)
Main Ingredients
- 2 large Eggs (Beaten and seasoned with salt and pepper)
- 1/4 cup Cheese, grated (Use your choice of cheese)
- 1 tablespoon Olive oil or butter (For cooking)
Seasoning
- Salt and pepper (To taste)
Instructions
Preparation
- Dice the bell peppers, onion, and potato.
- In a skillet, heat olive oil or butter over medium heat.
Cooking
- Add the diced potato and cook until tender.
- Add the bell peppers and onion, and sauté until the vegetables are softened.
- In a separate bowl, beat the eggs and season with salt and pepper.
- Pour the eggs over the cooked vegetables in the skillet and gently scramble until fully cooked.
- Serve the mixture in a bowl, topped with cheese and your choice of avocado or salsa.
Notes
For best results, serve hot so the cheese melts. You can add avocado or salsa for extra flavor. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Cuisine: American