Oh my goodness, I had to hurry and write this Blog before I forgot how I made this Skillet Breakfast for One. I truly slapped this together as I was thinking of what I wanted to eat.
My hubby is out of town for several days including this weekend. That leaves me to cook for just me and I’m not real big on leftovers, so I tend to not cook so much. But this morning I was hungry and wanted more than toast and cereal, but I didn’t want to mess up 16 dishes and take so much time. I was sitting on the couch with my coffee doing a little shopping online and those hunger pains hit. I thought about what I had in my pantry and went to town on a skillet dish. I just bought some fresh red skinned potatoes and onions and started with that. Then I started grabbing other stuff out of the refrigerator and came up with this Skillet Breakfast for One that is chocked full of protein, carbs and vegetables with lots and lots of flavors! I ate every bite and enjoyed it immensely! On top of that I only messed up a few things since I didn’t measure anything and it was ready in about 15-20 minutes! Now I can get on with my day with a full and happy tummy.
Here’s how I made this dish.
Skillet Breakfast for One
Heat some extra virgin olive oil in a medium sized skillet over medium heat. Chop up 1/2 of a small onion and throw it in the pan. I didn’t measure any of the ingredients, but I’d say about 1/2 cup. I will attach a recipe that you can print, but you can ad-lib it and make it more to your taste. That’s the beauty of this recipe, anything goes!
Chop up a red skinned potato into 1/2 inch cubes. If they’re too big, it just takes longer to cook, so keep them small. Throw those in the pan with the onions. This was probably about a cup full.
I cooked those a few minutes until the onions were tender.
Then I added about 1/3 cup of water, about 1/4 – 1/2 teaspoon of salt and brought that to a boil.
I covered it so the potatoes would cook and turned down the heat to a medium-low heat. Cooked for about 8-10 minutes until the liquid was gone and the potatoes were fork tender.
Now, while the potatoes were cooking for those 8-10 minutes, this is when I was rummaging through my refrigerator for what might work in this dish and here’s what I came up with.
I found some deli ham, a cute red cherry pepper, a jalapeno and some basil. I actually ran outside and grabbed the cherry pepper, jalapeno and basil out of my garden. Only took a minute. I chopped all that up and by the time I was done, the potatoes were done.
Isn’t that just the cutest red cherry pepper? I planted a few of those in my garden this year and they are delicious! They have just a little kick of heat, not really much. Well, at least that’s how mine are in my garden. The heat level might vary from place to place, but nonetheless we love them.
So, I dumped it all in the pan along with some fresh cracked pepper and sauteed over medium heat to get everything hot. Only about a minute.
I scrambled an egg in a bowl with about a Tablespoon of water.
Poured the egg over the potatoes and all of the other delicious ingredients. Some folks may want to add two eggs instead of one. Today, I just wanted one, so that’s what I did.
Stirred it all around so the egg can cook.
I had some pepper jack cheese in the refrigerator. I used one slice and tore it up into pieces and laid it on top. I covered it with the lid again just so it would melt quicker. I was hungry!
Oh my goodness. Doesn’t that look scrumptious? (That’s my Mom’s favorite word, by the way and she’s a fantastic cook to boot)
I saved a few pieces of fresh basil for the top. And there you have it! It’s my Skillet Breakfast for One. You can add any ingredients you have on hand and have your very own variation of this. So simple and it took me all of 15-20 minutes. And I was taking pictures while cooking!
Looking for other breakfast ideas? Check out these recipes!
Naan Breakfast Sandwich, Apple Cinnamon Breakfast Quinoa, Monte Cristo and Slow Cooker Oatmeal!
What ingredients would you use in this dish? How about some spinach or fresh tomatoes? Oh, I forgot about the tomatoes. I had a couple on the counter and meant to dice up one for the top. That would have been so yummy! Oh well, maybe next time!
Now I have the whole day to work on other things and since this was really hardy, I won’t be snacking til dinner time. For my dinner, I’m thinking to fix a Brazilian Collard Greens dish that a friend prepared for us one night at their house and it was bar none the best I’d ever eaten. She did a Brazilian theme and the whole meal was fabulous! Thank you, Susan! She was sweet enough to share her recipes and I’m going to fix it tonight along with Pineapple Cranberry Carrots and Rosemary potatoes all of which will make great leftovers for my lunch tomorrow at work. Click on the links for the recipes!
Here’s the printer friendly recipe:
I was sitting on the couch with my coffee doing a little shopping online and those hunger pains hit. I thought about what I had in my pantry and went to town on a skillet dish. I just bought some fresh red skinned potatoes and onions and started with that. Then I started grabbing other stuff out of the refrigerator and came up with this Skillet Breakfast for One that is chocked full of protein, carbs and vegetables with lots and lots of flavors!
Ingredients
- 2 Tablespoons extra virgin olive oil
- 1/2 of a small onion, chopped
- 1 red potato, about 1 cup diced into 1/2 inch pieces
- 1/4 - 1/2 teaspoon sea salt
- 1/3 cup water
- fresh cracked pepper to taste
- 4 slices deli ham, cut into 1/2 inch pieces
- 1 cherry pepper, seeded and chopped
- 1 jalapeno, seeded and finely diced
- 4-5 fresh basil leaves, chopped
- 1-2 eggs
- 1 slice pepper jack cheese
Instructions
- In a medium skillet, heat extra virgin olive oil over medium heat.
- Add chopped onions, potatoes and salt.
- Saute' over medium heat until the onions are tender and starting to caramelize.
- Add the water and bring to a boil.
- Cover, reduce the heat to medium-low and cook for about 10 minutes or until the liquid is gone and the potatoes are fork tender.
- Add the fresh cracked pepper, ham, cherry pepper, jalapeno and chopped fresh basil reserving a few for serving.
- Bring the heat back to medium.
- Stir together all of the ingredients and cook for about a minute to get everything good and hot.
- With a fork, scramble egg(s) in a small bowl adding 1 Tablespoon of water.
- Reduce the heat back down to a medium-low and pour the eggs over the potato mixture.
- Stir to incorporate and cook the eggs.
- Tear the cheese in pieces and place over this potato concoction.
- Cover with the lid again to help the cheese melt.
- Top with reserved basil and serve!
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