Ingredients
- 1 pound red potatoes diced small
- 2/3 cup yellow onion diced
- 1 red bell pepper diced
- Salt and pepper to taste
- 4 tablespoons unsalted butter divided
- 4 slices turkey bacon diced (or lean bacon)
- 4 large eggs
- 2 tablespoons heavy cream
- 3/4 cup shredded sharp cheddar cheese
- Fresh parsley chopped (optional, for garnish)
Instructions
- Season potatoes, onion, and bell pepper with salt and pepper.
- In a large nonstick skillet, melt 2 tablespoons of butter over medium heat. Add the potatoes, onions, and bell pepper. Cook, stirring occasionally, for about 10-12 minutes, until the potatoes are tender and lightly crisp.
- Add the diced turkey bacon and cook for 2 minutes until it starts to crisp.
- In a small bowl, whisk together the eggs, heavy cream, salt, and pepper. Add the remaining 2 tablespoons of butter to the skillet, then evenly pour the egg mixture over the vegetables and bacon.
- Allow it to cook undisturbed for approximately 30 seconds, then carefully stir and tilt the pan so that the uncooked eggs reach the edges.
- Sprinkle the shredded cheddar cheese over the entire mixture. Cover the skillet with a lid and cook for another 2-3 minutes, until the eggs are set and the cheese has melted. Garnish with chopped parsley if desired, and serve immediately.
