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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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this is a hearty egg dish that would be great served for a brunch.. you wouldn't need to eat again until Dinner!!.. the recipe and photo are courtesy of Midwest Living Ingredients:
8 small potatoes, sliced 1/4-inch thick |
2 tablespoons cooking oil |
2 tablespoons butter or margarine |
4 ounces fresh mushrooms, sliced |
1 cup chopped salami or cooked ham |
1 small green sweet pepper, chopped |
1/2 cup chopped onion |
10 eggs, lightly beaten or 2-1/2 cups refrigerated egg product |
1/4 cup milk |
2 tablespoons snipped parsley |
1/4 teaspoon salt |
1/8 teaspoon ground black pepper |
1 cup shredded cheddar cheese (4 ounces) |
Directions:
1. 1. Cook potatoes in boiling water about 10 minutes or until just tender. Drain well.
2. 2. In a 12-inch skillet, cook the potatoes in hot oil over medium-high heat for 5 to 8 minutes or until browned, turning occasionally.
3. 3. Add the butter or margarine to the skillet. Add the mushrooms, salami or ham, green pepper, and onion. Cook and stir for 5 to 8 minutes or until the vegetables are just tender.
4. 4. Combine the eggs with the milk and parsley. Season with salt and black pepper. Add to skillet. Reduce heat to
5. medium. Cook, stirring occasionally, until eggs are just set but still moist.
6. 5. Sprinkle with cheese. Cover and cook, without stirring, for 3 minutes more or until eggs are set in the center. Serve hot with toasted bagels or English muffins, if you like. Makes 8 to 10 servings
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