Chelsea’s Egg Skillet

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It’s a myth that breakfast food is for mornings only. Chelsea’s dish will have you hankering for it at noon and night, too. Try it in a warm tortilla. Thank you to our friends at Chelsea's Messy Apron
  • 5 tablespoons unsalted butter, separated
  • ¼ cup chopped red bell pepper, optional
  • ⅓ cup chopped yellow onion
  • 2 cups cubed red potatoes, scrubbed clean (peel if desired)
  • Salt and pepper
  • 6 large eggs
  • 2 tablespoons milk, half and half, or heavy cream
  • ¼ teaspoon Cajun seasoning, optional
  • 1 cup diced ham (or 7 slices cooked, crumbled bacon)
  • 1 cup grated sharp cheddar cheese
  • Optional: fresh parsley or cilantro, chopped
  • Chop onion and red pepper, into about ½-inch pieces. Wash and dry red potatoes. Peel if desired. Cut into small pieces; about ½-inch. Potatoes need to be small to get tender in time. Cut onions and pepper large enough that they don't burn in the time it takes to cook potatoes.
  • In a FIREDISC® cooker, heat 4 tablespoons of butter to medium heat. Add prepared red pepper, onion, and potatoes when the butter has melted. Season to taste with salt and pepper.
  • Cook over medium heat for 10-12 minutes, stirring. If anything begins to burn, turn down the heat; if it's not sizzling and cooking, increase the heat. Once done (crisp on the outside, tender on the inside), push veggies to the outside of ‘the disc while eggs cook.
  • Combine eggs, milk (or half-and-half or heavy cream), Cajun seasoning, and salt and pepper to taste. Whisk with a fork to beat air into eggs. Mix until smooth and combined.
  • In the FIREDISC®, add the remaining tablespoon of butter. Heat to medium-high. Spread the butter with an Ultimate Cooking Weapon to coat the skillet. As soon as the butter melts, pour eggs into one even layer. Use the spatula to push the eggs back and forth.
  • Continue until eggs cook, but wet and shiny. Do not over-cook. As soon as the eggs are set, empty on top of the potatoes. Let FIREDISC cool.
  • Return to the burner on low heat. Transfer food from the plate back into the FIREDISC®. Top with grated cheese. Stir to melt the cheese.
  • Taste and adjust seasonings as needed. Transfer to plates. Top with chopped bacon or ham. Serve or stuff into tortillas to make burritos.