Scrambled Egg with Breakfast Potatoes

Prepare Breakfast Potatoes 1. Heat olive oil in a large skillet over medium heat. Add the diced potatoes and cook for about 10 minutes until they start to soften and turn golden brown.

2.Add the chopped onion, diced bell pepper, and minced garlic to the skillet. Cook for another 5-7 minutes until the vegetables are tender and the potatoes are crispy.

Prepare Scrambled Eggs 3. In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.

4.Melt butter in a separate non-stick skillet over low heat. Pour in the egg mixture and let it sit for a few seconds before gently stirring with a spatula.

5.Continue to stir the eggs gently until they are just set but still slightly creamy. Remove from heat.

Serve 6. Plate the scrambled eggs alongside the crispy breakfast potatoes. Garnish with fresh parsley and a sprinkle of black pepper before serving.