Categories: Breakfast
Ingredients
- 6-8 large eggs (6 eggs for an 8-inch skillet/8 eggs for a 10-inch skillet)
- 2-3 tablespoons freshly grated Parmesan
- Salt and freshly ground black pepper
- 4-6 slices bacon, diced
- 1 1/2 - 2 cups potatoes, peeled (or not) and cut into 1/2-inch pieces (enough to evenly cover the bottom of the pan)
- 1 small onion, diced
- 2 to 3 cups arugula (or spinach), coarsely chopped
- 1/4 - 1/3 cup chopped roasted peppers, diced (jarred or see instructions below)
- 1 - 1 1/2 cups grated cheese (aged cheddar, Fontina, Gruyere, Asiago etc)
Directions
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Preheat oven to 425° F.
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In an 8 or 10 inch cast iron skillet over medium heat, cook diced bacon until browned and almost to crispy. Add onions and continue cooking, stirring, until bacon is cooked and onions are softened. Remove to a paper towel to drain and set aside.
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Remove all but a couple of tablespoons of the bacon grease. Add the potatoes to the pan and cook, stirring to coat with bacon fat. Add some salt and pepper. Place skillet in the preheated oven and cook, stirring occasionally, until browned and crispy, about 20 minutes or so.
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Meanwhile, whisk together eggs, Parmesan, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Set aside.
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Once potatoes are browned, remove from oven, but leave oven on. Evenly scatter the arugula or spinach over the hot potatoes and allow to stand for a few minutes to wilt it slightly. Scatter roasted red pepper and reserved bacon/onion mixture over top as well. Carefully pour the egg mixture evenly over vegetables and top it off with the cheese.
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Place skillet back in the oven and cook for 4-5 minutes, just to set the eggs. Switch the oven to broil (raising rack if necessary) and broil until the cheese is bubbly and browned.
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*To roast red peppers, slice off sides and place on a baking sheet (skin side up) under a broiler for 10-15 minutes, until softened and well blackened. Remove to a plastic or paper bag. Seal and let stand 10 minutes. Peel off skin and dice.