Italian Vegetable and Egg Scramble
- Total Time
Adding potato to the scrambled eggs give them a nice, rich mouthfeel and flavor.
olive oil1 tsp
raw Cubanelle pepper1 small, sliced
uncooked red potato(es)1 small, pierced with a fork, microwaved until tender (about 2-3 minutes), chopped
kosher salt1 pinch
black pepper1 pinch
egg(s)2 large, beaten
fresh tomato(es)½ cup(s), diced
uncooked scallion(s)1 medium, sliced
basil¼ cup(s), torn leaves
- Heat oil in medium nonstick skillet over medium-high heat. Add cubanelle pepper, potato and pinch each salt and black pepper; cook, stirring occasionally, until lightly browned, about 5 minutes.
- Stir in remaining ingredients and scramble until eggs are set but not dry, about 30 seconds; season to taste with salt and pepper.
- Makes 1 serving.