Scrambled Eggs with Vegetables

Scrambled Eggs with Vegetables

Not just for breakfast…makes a good quick lunch or dinner too!  Serve with a tossed green salad and bread or rolls.

You will need:

• 1 Tbsp Olive or canola oil
• 1 medium Onion, chopped
• 2 medium Green peppers, diced
• 1/2 cup Chopped tomatoes
• 1 whole Potato, cooked, peeled, and diced (leftover baked potatoes are perfect)
• 8 large Eggs
• 1/2 tsp Salt
• 1/4 tsp Pepper

METHOD:

• Heat 1/2 Tbsp of the oil in a medium skillet.
• Add the onion and peppers and sauté over medium heat for 8 to 10 minutes, until softened.
• Add the potato and continue cooking for 5 minutes. Remove from skillet and put into a bowl. Set aside.
• Beat the eggs with the salt and pepper.
• Heat the remaining 1/2 Tbsp of oil in the skillet, over medium heat.
• Pour in the eggs and cook, stirring, until almost set, about 2 minutes.
• Stir in the onions and peppers mixture and serve immediately.