Ingredients
Scale
- 4 slices of bacon, chopped
- 1 tablespoon olive oil
- 4 medium potatoes, diced
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 cup mushrooms, sliced
- 6 large eggs
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- 1/4 cup chopped parsley for garnish
Feel free to substitute the bacon with turkey bacon or omit it entirely for a vegetarian version. You can also swap cheddar cheese with your favorite cheese blend for a different twist.
Instructions
- Heat a large skillet over medium heat and add the chopped bacon. Cook until crispy, then remove from the skillet and set aside, leaving the bacon fat in the skillet.
- Add olive oil to the skillet, followed by the diced potatoes. Cook, stirring occasionally, until the potatoes are golden brown and tender, about 10-12 minutes.
- Stir in the chopped onion and bell pepper, cooking until the vegetables are soft, around 5 minutes. Add the mushrooms and cook for an additional 3 minutes.
- In a separate bowl, beat the eggs with a pinch of salt and pepper. Pour the eggs over the cooked vegetables in the skillet. Stir gently to combine.
- Sprinkle the shredded cheddar cheese over the top and cover the skillet. Reduce the heat to low and let it cook until the eggs are set and the cheese is melted, about 5 minutes.
- Top with the crispy bacon pieces and chopped parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International