A delightful and hearty breakfast skillet combining eggs, vegetables, and cheese for a satisfying start to your day.
Peel and dice the potatoes into small cubes.
Cut the potatoes into even-sized pieces for consistent cooking.
Place the diced potatoes in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer until tender, about 10 minutes. Drain and set aside.
Check the potatoes with a fork; they should be tender but not falling apart.
Dice the bell pepper, onion, and mushrooms.
Use fresh vegetables for the best flavor and texture.
Heat a skillet over medium heat and add a teaspoon of oil. Sauté the bell pepper, onion, and mushrooms until softened, about 5 minutes.
Stir occasionally to prevent the vegetables from sticking.
In a blender, combine the eggs, sour cream, milk, and cayenne pepper. Blend until smooth.
Blending the mixture ensures a uniform texture.
Pour the egg mixture into the skillet with the vegetables. Cook over medium heat, stirring gently, until the eggs are set.
Avoid overcooking the eggs to keep them soft and creamy.
Sprinkle the shredded cheddar cheese over the cooked eggs and let it melt.
Cover the skillet briefly to help the cheese melt evenly.
Serve the egg skillet hot, garnished with fresh herbs if desired.
Pair with toast or fresh fruit for a complete meal.
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