Cheesy Potato & Egg Skillet Bake

Cheesy Potato & Egg Skillet Bake

Ingredients

• 4 medium potatoes, peeled and diced into small cubes
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup shredded cheddar or mozzarella cheese
• 5 large eggs
• 2 tablespoons milk or cream
• 2 tablespoons chopped parsley
• 2 tablespoons chopped chives or green onions
• 1 teaspoon paprika
• ½ teaspoon black pepper
• 1 teaspoon salt (or to taste)
• 2 tablespoons olive oil
• 1 tablespoon butter

Instructions

1. Cook the potatoes
   • Boil the diced potatoes in salted water for 8–10 minutes until just tender.
   • Drain well and let them cool slightly.
2. Cook the vegetables
   • Heat olive oil and butter in a 9-inch (23 cm) oven-safe skillet.
   • Sauté the onion for 4–5 minutes.
   • Add the garlic and cook for another 30 seconds.
3. Prepare the egg mixture
   • In a bowl, whisk together:
     • Eggs
     • Milk
     • Salt
     • Pepper
     • Paprika
     • Half of the parsley and chives
   • Stir in half of the cheese.
4. Assemble
   • Add the cooked potatoes to the skillet and spread evenly.
   • Pour the egg mixture over the potatoes.
   • Sprinkle the remaining cheese on top.
5. Cook
   • Cook on low heat for 6–8 minutes until the edges begin to set.
   • Transfer to a preheated 375°F (190°C) oven and bake for 12–15 minutes, or until the center is set and the top is golden.
   • (If your skillet isn’t oven-safe, cover with a lid and cook on very low heat for 15–20 minutes, then carefully flip or finish under the broiler.)
6. Serve
   • Let rest for 5 minutes.
   • Garnish with the remaining parsley and chives.
   • Slice into wedges and serve.

Optional Add-ins

• ½ cup cooked bacon or ham
• 1 cup sautéed mushrooms
• Diced bell peppers
• Spinach
• Parmesan cheese on top before baking