Egg and Potato Breakfast Scramble
Ingredients
The base
-
6
ounces
red potatoes, rinsed, scrubbed, and diced
-
¼
cup
water
-
2
teaspoons
olive oil
-
a pinch
salt
The scramble
-
3
large
eggs, beaten
-
a dash
of
milk
-
1
scallion, thinly sliced
-
⅓
cup
grated cheese (e.g., Gruyère)
-
1
tablespoon
freshly chopped herbs (e.g., thyme) or a pinch of dried herbs
Instructions
- Combine the potatoes, water, olive oil, and salt in a skillet and cover to bring to a boil.
- Cook for about five minutes until the water evaporates and the potatoes begin to sauté.
- Uncover the potatoes and stir until lightly browned, adding dried herbs if using.
- In a bowl, scramble the eggs with a dash of milk, then pour them into the skillet with the potatoes and add the scallions.
- Scramble everything together until the eggs are just set, then remove from heat.
- Sprinkle with cheese and fresh herbs, let it sit for a minute to melt the cheese, then serve.
Nutrition Facts (estimated)
Servings
2
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
15g
Sodium
300mg
Cholesterol
200mg
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