Ingredients:

  • 2 cups (300g) Yukon Gold potatoes, peeled and diced into 1/4-inch cubes
  • 1 tbsp (15ml) olive oil
  • 1/2 cup (60g) smoked turkey, diced small
  • 1/4 cup (40g) yellow onion, finely diced
  • 1/4 cup (40g) red bell pepper, diced
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 6 large eggs
  • 2 tbsp (30ml) skim milk
  • 1/2 cup (56g) shredded sharp cheddar cheese
  • 1 pinch (0.5g) paprika

Instructions:

  1. Heat the olive oil in a 12-inch non-stick or cast-iron skillet over medium heat.
  2. Add the diced potatoes in a single layer and cook undisturbed for 4–5 minutes until the bottoms are golden-brown.
  3. Stir in the smoked turkey, onions, and bell peppers; sauté for another 5–7 minutes until the potatoes are fork-tender and the onions are translucent.
  4. While the potatoes cook, whisk the eggs, milk, salt, pepper, and paprika in a medium mixing bowl until fully combined and slightly frothy.
  5. Lower the skillet heat to medium-low and pour the egg mixture evenly over the potato and turkey base.
  6. Let the eggs sit for 30 seconds, then use a silicone spatula to gently push the cooked edges toward the center, creating soft, large curds.
  7. Continue cooking for 3–4 minutes until the eggs are nearly set but still look slightly moist and reach an internal temperature of 160°F (71°C).
  8. Sprinkle the shredded cheddar cheese evenly across the top.
  9. Fold the cheese in gently for one final stir and remove the pan from the heat immediately, allowing residual heat to melt the cheese.