Prep the potatoes 

• Dice the potatoes into small cubes.

• Heat a tablespoon of oil in a large skillet over medium heat.

• Add the potatoes and cook until golden and tender, about 10–12 minutes, stirring occasionally.

• Season lightly with salt and pepper.

• When done, push them to one side of the skillet or remove and set aside.

Cook the soyrizo

• Add the soyrizo directly to the skillet (it usually has enough oil, but add a splash if needed).

• Cook for 3–5 minutes, breaking it up with a spatula until heated through and slightly crisped.

Scramble the eggs

• In a bowl, whisk the 6 eggs with a pinch of salt and pepper.

• Pour the eggs into the skillet with the soyrizo (and potatoes if mixing together).

• Stir gently and cook until the eggs are just set, about 3 minutes.

Add the cheese

• Sprinkle the Colby cheese over the scramble.

• Let it melt for 1 minute, then fold gently to combine.

Serve

• For a low-carb plate, serve the soyrizo-egg-cheese mixture on its own and keep the potatoes on the side or omit completely.

• Serving additions: avocado, tortillas and salsa on the side.