Scrambled Egg and Beef Skillet
Ingredients
- 1 tablespoon olive oil
- 3-4 red skin potatoes, chopped (about 3 cups)
- 1 sweet onion, chopped
- 2 teaspoons minced garlic
- 1 cup vegetables, finely chopped zucchini, peppers, spinach
- 1 pound lean ground beef
- 2 teaspoons Italian seasoning
- black pepper and salt to taste
- 6-8 large eggs
- 1/2 cup shredded sharp cheddar cheese or Colby Jack
Instructions
- Heat oil in a cast-iron skillet or non-stick (oven-safe preferred) pan over medium heat. Add potatoes and cook until tender (about 10 minutes). Turn potatoes occasionally.
- Add garlic, onions and vegetables of your choice. Cook until vegetables are tender (about 5 minutes).
- Remove vegetables from skillet and add ground beef. Cook until beef is cooked thoroughly. Add Italian seasoning, salt and black pepper to taste.
- In a small bowl, add eggs and mix until well combined.
- Add egg mixture to skillet along with cooked vegetables. Stir occasionally and cook on low until eggs are cooked (about 5 minutes).
- Sprinkle with shredded cheese. Stir into mixture or place cast-iron skillet into oven for about 5 minutes at 350 F to melt cheese.
- Serve immediately or refrigerate up to 3 days.
Notes
Depending on the age of your children, you may want to chop the vegetables more finely or dice them.
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