Cheesy Garlic Potato and Vegetable Skillet

A delightful combination of crispy potatoes, creamy cheese, and sautéed vegetables. Perfect for a quick gourmet dinner.

Total time: 15 min

Servings: 2

Calories: 420 per serving

Protein: 18g | Carbs: 46g | Fat: 20g

Ingredients

• 2 large eggs
• 1/4 cup milk
• 1/2 cup shredded cheese (preferably cheddar or parmesan)
• 1 tablespoon butter
• 1 medium potato, thinly sliced
• 2 cloves of garlic, minced
• 1/2 onion, sliced
• 1 large carrot, sliced
• 1 tablespoon olive oil
• 2 slices of bread
• Salt, to taste
• 1 large tomato, sliced

Instructions

1. Preheat the air fryer to 400°F (200°C) for 5 minutes.
2. In a bowl, whisk together eggs, milk, a pinch of salt, and half of the cheese. Set aside.
3. Toss the thinly sliced potato with olive oil and a pinch of salt. Place in the air fryer basket and cook at 400°F for 8 minutes, shaking halfway through until golden and crispy.
4. Meanwhile, heat a skillet over medium heat and melt the butter. Add minced garlic and sliced onions, sauté until translucent.
5. Add the sliced carrots to the skillet, cooking for an additional 3 minutes until tender.
6. Pour the egg mixture into the skillet, stir gently until it starts to set. Top with the remaining cheese.
7. Cover the skillet with a lid and let it cook until the cheese is melted and the eggs are fully set, about 4 minutes.
8. While the eggs finish cooking, toast the slices of bread in a toaster.
9. Serve the egg and vegetable mixture over the toasted bread slices, garnished with fresh tomato slices.