Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon olive oil
  • 2 Yukon Gold Potatoes (3/4 pound or so, chopped into small cubes (it is not necessary to peel potato))
  • 1 medium red bell pepper (ribbed, seeded and chopped)
  • 1/2 cup chopped onion
  • 2 cloves garlic (minced)
  • 2 cups baby spinach (chopped)
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • 8 eggs
  • ½ cup non-dairy milk (any milk works, I use cashew or almond milk)
  • 1/2-1 teaspoon sea salt (depending on taste preference)
  • 1/2 teaspoon ground black pepper or to taste
  • Avocado
  • Sour cream or Greek yogurt
  • Fresh cilantro
  • Salsa
  • Hot sauce
  • Cheese

Instruction

  • Preheat oven to 425 degrees Fahrenheit.
  • In a 10-inch (or slightly larger) oven-safe skillet or cast iron skillet, heat olive oil over medium heat. Add the chopped potato cubes, red pepper, and onion. Once ingredients are sizzling, cover skillet* and continue (while stirring occasionally) to cook for about 10 minutes and until potatoes are slightly tender. Uncover skillet, add garlic and spinach and cook about 1 minute more and until spinach is wilted, stirring to combine.
  • Meanwhile, in a large bowl, whisk together seasonings, eggs, milk, salt and pepper.
  • Pour egg mixture into skillet. Transfer skillet to oven and bake until egg mixture is set, about 20 minutes. Shake skillet slightly for a visual, to make sure egg is set. Serve with optional garnishes and/or a light side salad or a piece of toast.