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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Even folks who don't care for eggs will like this dish since the great taste of potatoes, onions and garlic comes through, assures Edie DeSpain of Logan, Utah. Ingredients:
2 medium potatoes, peeled and diced |
1/4 cup olive oil |
1/2 cup sliced green onions |
1/4 cup minced fresh parsley |
1 garlic clove, minced |
6 eggs |
1/4 cup water |
1/2 teaspoon salt |
1/8 teaspoon pepper |
sour cream and crumbled cooked bacon, optional |
Directions:
1. In a 12-in. skillet, cook potatoes in oil over medium-high heat for 10 minutes or until golden brown, stirring occasionally. Add the onions, parsley and garlic; cook until tender. Reduce heat to medium. In a bowl, beat eggs, water, salt and pepper. Pour over potato mixture; cover and cook for 8-10 minutes or until completely set. Cut into wedges. Serve with sour cream and bacon if desired. Yield: 4-6 servings.
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