Description
A simple, hearty breakfast scramble made with tender potatoes, fluffy eggs, and melted cheese—perfect for busy mornings when you want something warm and satisfying.
Ingredients
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2 medium potatoes (about 400 g / 14 oz), peeled and diced
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6 large eggs
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1 cup shredded cheddar cheese (100 g / 3.5 oz)
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2 tablespoons milk (30 ml)
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2 tablespoons olive oil (30 ml)
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1 small onion, finely chopped (70 g / 2.5 oz)
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2 cloves garlic, minced
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1 teaspoon salt
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½ teaspoon black pepper
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½ teaspoon paprika
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2 tablespoons chopped parsley or chives (optional)
Instructions
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Heat olive oil in a large skillet over medium heat.
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Add diced potatoes, season lightly, and cook for 10–12 minutes until golden and tender.
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Stir in onion and cook for 2–3 minutes, then add garlic and cook briefly.
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Whisk eggs with milk, salt, pepper, and paprika.
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Pour eggs into the skillet and cook on medium-low heat, gently stirring.
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Sprinkle cheese over the eggs and cover until melted.
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Remove from heat, garnish if desired, and serve warm.
Notes
For faster preparation, use leftover or pre-cooked potatoes. Reheat gently and add fresh eggs for best texture. Adjust seasoning and cheese type to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes