Perfect for a Sunday afternoon, when you want to serve something delicious and filling to your family, without wearing yourself out in the kitchen.
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| Super Easy Potatoes, Eggs & Ham Skillet Meal |
Today was one of those Sundays... I felt like I needed a nap almost all day. I like making Sunday a day of rest. Our lives are so hectic, it's nice to reserve at least one day a week where you can connect with people you love, get some relaxing in, and even have some alone (NAP) time.
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| Wrapped burrito-style. |
I quickly made this meal today and figured out a new great way to steam and soften the tortillas. Microwaving tortillas makes them tough and they dry out quickly, and I do not recommend it. Using tortillas strait out of the package, cold, is yucky too in my opinion - Plus they crack and break spilling the filling all over the place. FOOD FIGHT!
Not.
I used a couple of left over Perfect Baked Potatoes (recipe on blog) for this quick to prepare meal.
It is easy to make this a gluten-free or dairy-free meal by how you select your ingredients.
Potatoes, Eggs & Ham Breakfast Skillet Recipe:
Serves 6 generously
1 T. deodorized coconut oil
1 T. organic butter
2 cold leftover baked potatoes, cubed
1/2 large red onion, diced
2 c. ham, diced
1 red bell pepper, diced
4 large free range eggs
1/4 c. organic milk or purified water
20 grinds fresh black pepper
1/8 t. garlic powder
2 c. shredded cheese blend of choice, optional
1/4 t. smokey paprika, optional
1/2 t. BioSalt or sea salt, to taste
2 scallions, minced
1 tomato,diced
1/4 t. onion salt
Large flour tortillas, steamed, optional (for making breakfast or brunch burritos)
Sour cream, optional (We love to use our Favorite Reduced Fat Sour Cream Blend)
Salsa, optional
Method:
Melt the coconut oil and butter in a large skillet over medium-high heat.
Add cubed potato and saute 1 minute.
Add the onion and saute 1 minute.
Add the ham and saute a few minutes, until starting to brown.
Whisk the eggs with 1/4 c. milk or water and set aside.
Meanwhile, in a separate skillet with a lid, place a small metal cooling rack inside. Fill skillet with about 1/2-inch of water. Place the skillet with lid on, over medium heat and let the water start to steam.
Add the red bell pepper to the ham mixture and saute until everything is starting to brown nicely.
Place the desired number of flour tortillas onto the metal rack above the simmering water. Place lid on and steam tortillas a couple minutes, until warm and soft. Remove from heat and keep lid on.
Push the ham mixture to one side of the skillet and pour the egg mixture into the empty side.
Scramble the eggs until just barely cooked through (you can add a dab of butter if desired).
Mix the eggs into the ham mixture. Season with salt and mix. Top with cheese and let it melt.
Sprinkle with smoked paprika if desired. Top with tomatoes and scallions. Sprinkle with onion salt.
Serve hot along with sour cream and salsa as garnishes.
Make into fabulous breakfast or brunch burritos using the steamed flour tortillas.
Photos of the process:
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| Prep your ingredients. |
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| Add potatoes to the melting coconut oil and butter. |
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| Add the onions and saute. |
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| Add the ham and saute. |
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| whisk egg mixture. |
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| Brown the mixture. |
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| Prepare a pan for steaming the tortillas. |
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| Place tortillas onto rack over steaming water. |
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| Steam as many tortillas as needed. |
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| Place lid over tortillas to steam gently. |
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| The skillet mixture is sizzling and browned. |
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| Push ham mixture aside and pour egg mixture into the pan, |
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| You can now add additional butter to the eggs. |
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| Gently scramble the eggs. |
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| Mix the just cooked through eggs into the ham mixture. |
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| The skillet is ready for toppings. |
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| The tortillas are steamed and flexible. |
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| Top with shredded cheese blend. |
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| Let the cheese melt. |
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| Season with salt and stir the cheese in a little. |
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| Top with fresh tomatoes. |
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| Top with scallions. |
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| Sprinkle with onion salt and smoked paprika to taste. |
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| The skillet meal is ready to eat! |
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| Laying out the goods onto a soft warm tortilla. |
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| Fold 1. |
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| Fold 2. |
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| Fold 3. |
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| E-A-T ENJOY, Leila. |
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