We know, there are a million variations of this. But this recipe is very good with eggs and new potatoes and cheddar. This makes a great breakfast but don’t overlook it for lunch or even dinner. And it’s quick and easy, ready to go in maybe fifteen minutes.
1 tablespoon butter 1/2 large onion, diced 1/2 green or red bell pepper, chopped 3 to 4 cups new red potatoes, 3/8-inch diced 8 large eggs 1/2 cup grated cheddar 1/2 teaspoon dry basil leaves 1/4 cup chopped cilantro leaves 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 cup grated cheddar
1. Dice the onion and pepper. Wash and trim the new red potatoes. Don’t bother to peel them. Dice them into 3/8-inch pieces. In the butter, sauté over medium heat the onion, potatoes, and pepper until the potatoes are almost tender.
2. While the vegetables are cooking, mix the eggs, cheddar, basil, cilantro, salt, and pepper together in a bowl.
3. Once the potatoes are nearly cooked, pour the egg mixture over the vegetables. Turn the heat down and continue cooking, while stirring often, until the eggs are done.
4. This dish can be served from the skillet or from a platter. Immediately after cooking, sprinkle the remaining cheddar over the scramble and let it melt.
*I added 1/3 lb. fried and crumbled bacon. I also used 1/2 pkg. frozen O'Brien hash browns in place of the potatoes and bell peppers. Works just fine and saves some time. This dish is very good and is a keeper!