Egg and Cheese Omelette with Hashbrowns |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A quick and easy breakfast Ingredients:
1 russet potato |
2 eggs |
1/2 cup red bell peppers |
1 slice mozzarella cheese |
Directions:
1. Microwave one unpeeled potato. Whisk two eggs and 1/2 cup of mixed bell peppers while you wait. When the potato is done, shred your potatoes using the larger slots on your box grater. Fry the hash browns in 1 tbsp of coconut or olive oil and your egg mixture after 2 minutes. Cook on both sides, and add cheese. Remove from heat and serve when cheese has melted.
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