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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This came to me in an e-mail. As we had guests at the moment I decided to try the recipe. Served it for breakfast but it's equally good as lunch. Doesn't take long to make either. Ingredients:
1 tablespoon butter |
1 large onion, diced |
1 red bell pepper, chopped |
3 cups potatoes, 3/8-inch diced |
8 eggs |
1/2 cup cheddar cheese, grated |
1/2 teaspoon dry basil leaves |
1/4 cup cilantro leaf, chopped |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup cheddar cheese, grated |
Directions:
1. Dice the onion and pepper.
2. Peel the potatoes and dice them.
3. Sauté, in the butter over medium heat, onion, potatoes, and pepper until the potatoes are almost tender.
4. While the vegetables are cooking, mix the eggs, cheddar, basil, cilantro, salt, and pepper together in a bowl.
5. Once the potatoes are nearly cooked, pour the egg mixture over the vegetables.
6. Turn the heat down and continue cooking, while stirring often, until the eggs are done.
7. Immediately after cooking, sprinkle the remaining cheddar over the scramble and let it melt.
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