Daughter and I love going out for breakfast, but that can get a little expensive after too many. U.S. Egg in Scottsdale has a great skillet breakfast with potatoes, veggies, cheese and scrambled eggs. This morning I realized I had a baked potato left over and thought, why not make our own? Well, it was awesome, and way better than the restaurant version. Of course, Daughter likes the yellow carrots in the restaurant version, and I had no yellow or orange carrots, so I almost made it perfect in her eyes. Well, can’t win them all. It was still great and she ate most of it.
Skillet Breakfast for Two
1 cold baked potato, cut into small chunks
1 cup chopped broccoli
1/2 cup fresh spinach
1 cup chopped mushrooms
1 Tbs olive oil
1 cup cheese (we like a lot, but you could easily do this with half that much)
1. Put 1/2 the olive oil into a saute pan and cook potatoes until crispy brown. Add a little salt if desired.
2. When potatoes are done, place them on a plate and add the rest of the olive oil to the pan and add the veggies.
3. Stir fry for a few minutes, then cover and cook until broccoli is desired consistency and mushrooms are browned.
4. Add potatoes back into pan with veggies and mix.
5. Whisk egg and eggwhite in a small bowl with salt and pepper.
6. In a separate small pan, scramble egg until desired doneness (as you can see, we like ours well done)
7. Turn off the heat and add 1/3 cheese to the top of the eggs and cover to melt.
8. Add 2/3 cheese to the top of the potato mixture, then add the egg on top. Viola! Breakfast.
This is a photo of the mixture before the cheese and egg. At this point, you could add a little cumin, red pepper flakes and paprika and have a wonderful, spicy breakfast. I just love doing this, but Daughter doesn’t like spicy food, so we made the less intimidating version today. Try them both.
Enjoy! This is definitely enough for two people, or even three, but we were very hungry.