A delightful and easy-to-make breakfast skillet packed with vibrant vegetables, savory ham, and melted cheese.
Peel and dice the potato into small cubes.
Smaller cubes cook faster and more evenly.
Heat the olive oil in a non-stick skillet over medium heat.
Ensure the skillet is evenly coated with oil to prevent sticking.
Add the diced potato to the skillet and cook until lightly browned, stirring occasionally.
Cover the skillet to speed up the cooking process.
Add the diced red bell pepper, chopped green onions, and diced ham to the skillet. Cook until the vegetables are tender.
Stir frequently to prevent burning and ensure even cooking.
In a mixing bowl, whisk together the eggs, milk, salt, and black pepper.
Whisking incorporates air, making the eggs fluffier.
Pour the egg mixture over the vegetables and ham in the skillet. Cook until the eggs are set, gently stirring occasionally.
Lower the heat to avoid overcooking the eggs.
Sprinkle the shredded cheddar cheese over the top and cover the skillet. Cook until the cheese is melted.
Covering the skillet helps the cheese melt evenly.
Serve the breakfast skillet hot, garnished with additional chopped green onions if desired.
Serve directly from the skillet for a rustic presentation.
