Crispy Potato Cheddar Egg Skillet

• 100 g raw whole egg (about 2 large eggs) — Large whole eggs, raw
• 50 g cheddar cheese, grated — Cheddar cheese
• 130 g baby potatoes, cut into 1 cm cubes — Raw baby potatoes
• 60 g baby spinach — Raw baby spinach
• 10 g scallion, sliced — Raw scallion
• 0.6 g black pepper — Ground black pepper
• 5 g avocado oil — Avocado oil

Method

1. 1Whisk the egg mixtureCrack the eggs into a clean bowl, add the grated cheddar and black pepper, and whisk for 45 seconds.45 secLook for: The yolks and whites are fully combined and the cheddar and pepper are evenly dispersed.Safety: Wash hands after handling the shells and keep raw egg away from ready-to-eat food.
2. 2Preheat the skilletHeat half of the avocado oil in a nonstick skillet over medium-high heat for 1 minute.1 minLook for: The oil looks loose and glossy but does not smoke.Safety: Keep the skillet handle turned inward and do not leave the hot oil unattended.
3. 3Steam the potatoesAdd the potato cubes in one layer, cover the skillet, and cook for 4 minutes.4 minLook for: The potato surfaces look moist and the centers are beginning to soften when pierced.Safety: Lift the lid away from your face to avoid escaping steam.
4. 4Brown the potatoesRemove the lid and cook the potatoes for 3 more minutes, stirring twice so different sides touch the skillet.3 minLook for: The potato cubes are tender in the center with crisp golden edges.Safety: Stir gently to avoid splashing the hot oil.
5. 5Cook the spinach and scallionAdd the spinach, scallion, and remaining avocado oil. Cook uncovered for 2 minutes, stirring until the spinach wilts.2 minLook for: The spinach is wilted, the scallion is fragrant, and no liquid pools around the potatoes.Safety: Keep the vegetables moving if the scallion begins to darken.
6. 6Add the eggsReduce the heat to medium-low and pour the egg mixture evenly over the potatoes and vegetables. Leave it undisturbed for 30 seconds.30 secLook for: A thin set edge forms while the top remains glossy and loose.Safety: Use a clean utensil after the raw egg mixture enters the skillet.
7. 7Finish cooking the eggsFold the eggs slowly from the edges toward the center for 2 to 3 minutes.3 min · 160°FLook for: The eggs form moist, fully set curds with no liquid egg remaining and reach 160°F.Safety: Cook the egg mixture to 160°F before serving.
8. 8Rest and serveRemove the skillet from the heat and let the eggs rest for 1 minute before transferring them to a plate.1 minLook for: The curds stay moist and hold their shape around the crisp potatoes.Safety: Serve promptly or refrigerate within 2 hours.