Breakfast 2 Recipe

parboil (optional, faster crisping)

Place diced potato in a medium pot and cover with cold water. Add a generous pinch of salt. Bring to a simmer and cook 5 minutes until edges begin to soften but pieces still hold shape. Drain and let steam-dry 1–2 minutes.

Heat a large nonstick or cast-iron skillet over medium-high heat until hot. Add 1 tablespoon olive oil and swirl to coat. Add the potatoes in a single layer (work in two batches if necessary) and let them cook undisturbed for 3–4 minutes to develop a brown crust.

Stir the potatoes and continue to cook, stirring every 2–3 minutes, until golden and tender when pierced, about 10–12 minutes total (including initial sear). Sprinkle smoked paprika, garlic powder, kosher salt, and black pepper over the potatoes and toss to coat for the last 1–2 minutes of cooking.

Taste and adjust seasoning. Remove from heat and sprinkle chopped parsley if using. Keep warm while you make the omelet.

Prepare vegetables: finely dice the yellow onion and red bell pepper. Rinse and roughly chop the baby spinach. Finely chop chives.

Beat eggs: crack 3 eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1/4 teaspoon black pepper. Whisk vigorously until homogenized and slightly frothy (about 30 seconds).

Pre-cook vegetables: place a nonstick skillet over medium heat and add 1 teaspoon olive oil. When shimmering, add diced onion and pepper. Sauté, stirring occasionally, until softened and starting to brown, about 4–5 minutes. Add the spinach and cook just until wilted, about 30–45 seconds. Transfer the cooked vegetables to a plate and wipe the skillet clean with a paper towel.

Heat skillet for omelet: return the cleaned nonstick skillet to medium-low heat and add 1 tablespoon unsalted butter. Swirl the pan until butter foams but does not brown, about 30 seconds.

Pour eggs into the skillet and let them set: pour the beaten eggs into the buttered pan. Using a rubber spatula, gently push set edges toward the center and tilt the pan to let uncooked egg flow to the edges. Continue this motion until eggs are mostly set but still slightly glossy on top, about 1–2 minutes.

Add fillings and finish: distribute the sautéed onion, pepper, and spinach across one half of the omelet. Sprinkle shredded cheddar and half the chopped chives over the filling. Tilt the pan and use the spatula to carefully fold the empty half of the omelet over the filled half. Let cook 20–30 seconds more to melt cheese and finish setting but avoid overcooking.

Slide the omelet onto a plate seam-side down. Sprinkle remaining chives on top.

Plate the omelet with the breakfast potatoes alongside. Serve with hot sauce or salsa and a lemon or lime wedge on the side. Squeeze a little citrus over the potatoes or omelet if desired.

Enjoy immediately while hot.