Egg Potato Chicken Italian Scramble
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Begin by heating olive oil in the frying pan to develop crispy potato edges through initial sauteing of diced potatoes until nearly tender; incorporate bite-sized chicken breast pieces alongside seasonings to infuse herby Italian flavors and paprika smokiness while building fond; introduce beaten eggs toward the end, gently scrambling to achieve fluffy texture that binds the components without sogginess, finishing with a sprinkle for aroma.
食材
- egg60 g (≈ 1 piece)
- potatoes180 g (≈ 1 piece)
- chicken breast120 g (≈ ½ piece)
- olive oil1⅓ tablespoon
- salt¾ teaspoon
- black peppercorns¾ teaspoon
- italian seasoning⅓ teaspoon
- paprika⅓ teaspoon
- onion powder⅓ teaspoon
廚具
- frying pan
製作步驟
- 1dice potatoes into 1/2-inch cubes, cut chicken breast into bite-sized pieces, beat egg, coarsely grind black peppercorns
- 2heat olive oil in frying pan over medium heat 45 sec, add diced potatoes and saute 7 min until nearly tender and edges are crispy
- 3add bite-sized chicken breast pieces, salt, ground black peppercorns, italian seasoning, paprika, onion powder to frying pan and stir-fry on medium-high heat 4 min until chicken is cooked through and fond develops
- 4push ingredients to sides of frying pan, add beaten egg to center and gently scramble 1 min until fluffy and binds components
- 5sprinkle additional ground black peppercorns for aroma and serve
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