Ingredients
2 Slices Sourdough
4 Large Eggs
1 Large Russet Potato (diced into small cubes)
4 Slices Applegate Turkey Bacon
15 Sun-dried Tomatoes (sliced into strips)
1 Cup Spinach
2 tbsp Unsalted Butter
1 Green Onion (for garnish)
2 Pinches Salt & Pepper
1 Pinch Paprika (for garnish)
1 tsp Olive Oil
Cooking Spray (or 1 more tbsp butter)
Instructions
Rinse and dice the potato into small cubes. Add olive oil and 1 tbsp butter to a skillet over medium heat. Toss the potatoes every minute or two to make sure they cook evenly.
While the potatoes start to cook, add the turkey bacon to another skillet over medium-low heat. The turkey bacon should take about 10 minutes to cook. Flip after 5.
While the potatoes and bacon are cooking, mix 4 eggs in a bowl and whisk thoroughly. Spray another skillet with cooking spray (or add the tbsp of butter) to a skillet on medium-low heat. Let the eggs cook for about a minute or two until they start to form, then start folding the eggs over mixing together gently continuously. It should only take about 4-5 minutes to cook until light and fluffy. Once they're almost done, sprinkle with salt and pepper.
Once the potatoes are a minute or two from being nice and golden brown, add sliced sun-dried tomatoes and spinach to the skillet with the potatoes. Cook for another 2 minutes until the spinach starts to wilt and everything is cooked through. Season with salt and pepper.
When everything is just about done, toast the sourdough. Everything should finish cooking at the same time (ish). Plate everything immediately. Garnish with green onion, paprika, and salt/pepper to taste.
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