This is another easy one-pan breakfast that can be a fun change-up for dinner. Add or swap in your favorite ingredients if you like. For school it can also make a great breakfast wrap or sandwich.

Prep
10 mins
Cook
25 mins
Serves
4
Ingredients
8
Keep screen awake while cooking

Equipment

  • Large pan
  • Bowl

Ingredients

Copy Ingredients Copied!
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 8 Little Potatoes, quartered
  • 6 eggs
  • 1/4 cup cream
  • 1/4 cup cheddar, grated
  • 1/4 cup ham, diced
  • 1/2 cup arugula (rocket greens)
✦
NEW · AI

Personalize This Recipe.

Want to put your own spin on this recipe? It's easy — here's how it works: Pick an AI tool from the options below (not sure which? any of them work great!) A prompt is automatically loaded with this recipe's details — no copying or setup needed Just hit send, then chat back and forth to make it your own — swap ingredients, simplify steps, make it kid-friendly, or adjust for dietary needs Using Gemini? Your prompt is automatically copied — just paste it into the chat once the window opens.

Ask ChatGPT Ask Claude Ask Perplexity Ask Gemini

Instructions

  • Step 1

    Preheat your oven to 350 °F.

  • Step 2

    Heat your pan on the stovetop over medium high heat and add your oil, butter and Little Potatoes. Toss and cook 5 to 6 minutes to give the potatoes a head start.

  • Step 3

    While you’re doing this, crack your eggs into a bowl and add all other ingredients except greens. Give it a good whisk to get some air into the mixture.

  • Step 4

    Add the egg mixture to the pan and return to the burner a minute or two just until the sides start to set a bit then pop into the oven for 20 to 25 minutes until fluffy and set in middle.

  • Step 5

    Serve with a bit of fresh arugula on the top.