Loaded Potato & Egg Scramble

Ingredients

• 6 large Eggs
• 2 medium, diced Potatoes
• 1/2 medium, chopped Onion
• 1/2 bell pepper, chopped (any color) Peppers
• 2 cloves, minced Garlic
• 1 tsp Ms. Dash seasoning
• 0.75 lb, diced Boneless Skinless Chicken Breasts
• 1 cup Shredded Cheese
• 1 tbsp Olive Oil
• to taste Salt
• to taste Black Pepper
• 1/2 tsp Smoked Paprika
• 2 tbsp, chopped Fresh Parsley

Instructions

1. Dice potatoes into small, even pieces for uniform cooking. Boil until fork-tender, about 8-10 minutes. Drain well and set aside.
2. Dice chicken into bite-sized pieces. Season with salt, pepper, and smoked paprika.
3. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through (internal temperature reaches 165°F or 74°C), approximately 6-8 minutes. Remove chicken from skillet and set aside.
4. In the same skillet, add onion and garlic and sauté until softened and fragrant, about 3-4 minutes.
5. Add diced peppers and cook until slightly tender, about 5 minutes.
6. Return the cooked chicken and potatoes to the skillet.
7. In a separate bowl, whisk eggs with Ms. Dash, salt, and pepper.
8. Reduce heat to medium. Pour egg mixture evenly over the chicken, potatoes, and vegetables in the skillet.
9. Cook, gently lifting cooked egg from the bottom to allow uncooked egg to flow underneath, until eggs are mostly set but still slightly moist, approximately 4-5 minutes.
10. Sprinkle shredded cheese evenly over the scramble. Cover the skillet and cook until cheese is melted, about 1 minute.
11. Garnish with fresh parsley and serve immediately.

Cuisine: Canadian

Suitability: high protein,family-friendly

Prep Time: 25 mins

Cook Time: mins

Serving Size: 3

Meal Type: dinner