Italian vegetable and egg scramble
Raw Cubanelle pepper
1 small, sliced
Uncooked red potato(es)
1 small, pierced with a fork, microwaved until tender (about 2-3 minutes), chopped
2 large, beaten
½ cup(s), diced
1 medium, sliced
¼ 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.