Breakfast Skillet

Cut the potatoes into bite‑size cubes and place them in a bowl.

Add 1 tsp olive oil, a pinch of pepper, garlic powder, and paprika; toss to coat evenly.

Preheat the air‑fryer to 390°F (400°F). Arrange the seasoned potatoes in a single layer and air‑fry for 16–18 minutes, shaking or flipping halfway through until golden and crisp.

While the potatoes cook, heat a large skillet over medium heat and spray lightly with avocado oil.

Add the diced onion and red pepper to the skillet; sauté for 4–5 minutes until softened.

Add the ground beef to the skillet, breaking it up with a spatula; cook for about 4 minutes until browned and seared.

Season the beef, onions, and peppers with additional garlic powder, paprika, and pepper to taste; stir to combine.

When the potatoes are done, transfer them to the skillet and mix everything together, creating an even layer.

Reduce the heat to just below medium. Using a spoon, make two wells in the mixture and pour the 2 whole eggs and 200 g egg whites into the wells.

Cover the skillet with a lid and let the eggs set for about 1 minute, or until the egg whites are firm but the yolks are still slightly runny.

Season the finished dish with salt to taste, then sprinkle the grated parmesan over the top.

Remove from heat, let rest for a minute, then serve hot directly from the skillet.