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Scrambled eggs with diced potatoes, red bell pepper and avocado in a white bowl on a blue background.
Breakfast · American

Scrambled Egg Skillet

Breakfast potatoes and scrambled eggs, made in one pan instead of two. The potatoes get a head start so they turn tender and golden, then the eggs go in over lower heat and stay soft. Pile on whatever toppings are in the fridge.

Quick facts

30 min(10 prep, 20 cook)

3 servings

  • Vegetarian
  • Gluten-free

Contains: Egg, Milk

Step 0

Get it all out

Tick things off as they hit the counter.

  • 1 tbsp oil, like canola, olive or vegetable
  • 1½ cups yellow or red potatoes, diced into ½-inch pieces
  • ¾ cup bell pepper, diced
  • ½ cup onion, diced
  • 6 large eggs
  • ½ tsp salt
  • ¼ tsp ground black pepper

For topping

  • avocado, chopped, to tasteoptional
  • fresh herbs, chopped, to tasteoptional
  • shredded cheese, to tasteoptional
  • sour cream, to tasteoptional
  • gluten-free salsa, to tasteoptional
  • gluten-free hot sauce, to tasteoptional
  • gluten-free ketchup, to tasteoptional
Then

Let 'em cook

Tap Done as you go. Each step lists what goes in.

  1. 1

    Crack the eggs into a bowl and beat with a fork until no streaks of white remain.

    • 6 large eggs
  2. 2

    Heat the oil in a large skillet over medium heat until it shimmers. Add the potatoes and ¼ tsp of the salt and cook for 12 minutes, stirring every 2 to 3 minutes, until they start to turn golden on the edges.

    • 1 tbsp oil
    • 1½ cups yellow or red potatoes
    • ½ tsp salt
  3. 3

    Add the bell pepper and onion and cook, stirring now and then, until the onion is soft and a fork slides easily into a potato piece, 4 to 5 minutes.

    • ¾ cup bell pepper
    • ½ cup onion
    • 1½ cups yellow or red potatoes
  4. 4

    Turn the heat down to medium-low. Pour the eggs over the vegetables and sprinkle with the other ¼ tsp of salt and the black pepper.

    • 6 large eggs
    • ½ tsp salt
    • ¼ tsp ground black pepper
  5. 5

    Gently fold the eggs through the vegetables with a spatula, scraping the bottom of the pan as you go. Keep stirring until the eggs are set with no runny bits and no liquid is left in the pan, 2 to 3 minutes.

    • 6 large eggs
  6. 6

    Turn off the heat. Spoon onto plates and add any of the avocado, herbs, cheese, sour cream, salsa, hot sauce or ketchup you like. Put any leftovers in a covered container in the fridge within 2 hours.

    • avocado
    • fresh herbs
    • shredded cheese
    • sour cream
    • gluten-free salsa
    • gluten-free hot sauce
    • gluten-free ketchup