Ingredients
- 2 eggs
- 1 small potato, diced
- 1 tbsp milk
- 1 tbsp shredded pepper jack or Mexican cheese blend
- 1 heaped tbsp salsa
- 1/4 tsp crushed red pepper flakes
- 1 tsp olive oil
- Chopped cilantro for garnish
- salt and pepper
Summary
Breakfast Skillet with Eggs, Potato and Salsa
Recipe Summary & Steps
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Breakfast Skillet with Eggs, Potato and Salsa
Ingredients:
- 2 eggs
- 1 small potato, diced
- 1 tbsp milk
- 1 tbsp shredded pepper jack or Mexican cheese blend
- 1 heaped tbsp salsa
- 1/4 tsp crushed red pepper flakes
- 1 tsp olive oil
- Chopped cilantro for garnish
- salt and pepper
Method:
Beat eggs, milk, salt and pepper together. Keep aside.
Heat oil in a skillet. Add potatoes and cook until slightly browned, stirring occasionally. Season with salt and crushed red pepper flakes.
Pour eggs over the cooked potatoes. As the eggs begin to set, gently push the eggs from the sides to the center. Tilt skillet to allow the liquidy part to flow to the sides. Continue doing so until the eggs are set. The end texture is neither well scrambled not set like a frittata, but somewhere in between.
Sprinkle cheese and allow it to melt.
Remove from heat and top with salsa and chopped cilantro.
Day 2 of my self challenge is still not bad at all. Breakfast was the Mexican skillet above, along with a glass of OJ. Lunch was leftover BBB from yesterday (which tastes even better the next day) with boondi (couldn't resist!) and some not-so-sweet mangoes from Mexico.
Plans for dinner include this whole moong usli/usal with tawa rotis and a salad of some sort to get some vegetables in and plain yogurt to end the meal with.
