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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is great for a weekend breakfast and is very versatile. You can add or subtract ingredients based on what you like and what you have. Ingredients:
8 red potatoes, diced |
3 tablespoons olive oil |
1 teaspoon salt |
1/2 teaspoon black pepper |
6 tablespoons butter |
2 garlic cloves, minced |
1 medium onion, diced |
1 cup mushroom, sliced |
1 small green pepper, diced |
1 cup salami, diced |
10 eggs |
2 tablespoons milk |
1 cup cheddar cheese, grated |
2 tablespoons fresh parsley, chopped |
Directions:
1. Boil the potatoes in salted water until just barely tender, about 5 minutes. Drain.
2. Add olive oil to a large skillet on medium high heat and add diced potatoes, salt and pepper. Fry until beginning to brown.
3. Add the butter, garlic, onions, green pepper, mushrooms, and salami. Cook until vegetables are tender and potatoes and salami are crispy.
4. Lightly beat together the eggs, milk, and parsley. Pour over all ingredients; stirring occasionally.
5. As the eggs begin to cook, sprinkle on the shredded cheese.
6. Cover and cook for about 5 minutes until eggs are set but still moist and cheese is melted.
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