BeslyPotato and Egg Skillet
Cooking the potatoes covered in a small amount of olive oil instead of deep-frying keeps this traditional breakfast light while maintaining a high protein content.
Ingredients
Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.
- 2 medium potatoes, finely diced (250 g) · 192 kcal in the whole recipe
- 1 tbsp olive oil (13 g) · 115 kcal in the whole recipe
- 4 eggs (200 g) · 286 kcal in the whole recipe
- 1/2 tsp salt
- 1/2 tsp red pepper flakes
- 1/4 tsp black pepper
Method
Dice the potatoes into small, uniform cubes.
Heat the olive oil in a non-stick skillet, add the potatoes and salt, cover with a lid, and cook over low heat for 10-12 minutes until softened.
Whisk the eggs in a bowl and pour them evenly over the cooked potatoes, then sprinkle with black pepper and red pepper flakes.
Cover again and cook over low heat for 3-4 minutes until the eggs are cooked to your liking.
Cook it hands-free, log it in one tap. In the Besly app this recipe scales to your calorie target, a voice chef walks you through each step, and saying "I had the potato and egg skillet" puts it in your diary. Get Besly →
A Besly kitchen recipe — portions, macros and step photos by Besly.
Nutrition per serving
297 kcal · 15 g protein · 22 g carbs · 16 g fat
On the plate: Potatoes, Eggs, Olive oil
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