- 8 large Eggs
- 1/2 cup milk, 2%
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon light olive oil
- 2 tablespoon butter, unsalted - divided
- 2 cups diced frozen hash browns
- 1 cup diced sweet red bell pepper
- 1/4 cup diced sweet onion
- 1/2 cup (3 oz.) Canadian bacon, diced
- 1 cup cheese, freshly grated sharp Cheddar
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Whisk the eggs together with the milk, salt, and pepper in a medium bowl, to combine; set aside.
In a large, non-stick skillet, heat the oil and 1 tablespoon of the butter over medium heat until the butter is melted. Sauté the frozen hash browns until browned; about 5 minutes. Add the sweet pepper , onion, and Canadian bacon to the hash browns in the skillet and sauté until vegetables have softened; about 4 to 5 additional minutes. Transfer the filling mixture to a bowl.
Melt the remaining tablespoon of butter in the skillet set over medium heat, until frothy. Pour the egg mixture into the hot skillet. The egg should immediately sizzle and bubble. As the egg cooks, gently lift and push and lift the edges toward the center, tilting the pan while doing so, to allow the uncooked egg mixture to run to the edges of the pan to cook. Do this continuously until all of the egg mixture has run off the top to the edges of the pan, leaving the top is mostly set.
Spoon the filling and cheese onto half of the egg mixture. Flip the remaining egg mixture over the filling. Remove from heat and place a lid on the skillet until the cheese is melted and the egg is set.
Slice and serve immediately.