Italian Vegetable and Egg Scramble

5
Total Time
22 min
Prep
12 min
Cook
10 min
Serves
1
Difficulty
Easy
Adding potato to the scrambled eggs give them a nice, rich mouthfeel and flavor.

Ingredients

olive oil

1 tsp

raw Cubanelle pepper

1 small, sliced

uncooked red potato(es)

1 small, pierced with a fork, microwaved until tender (about 2-3 minutes), chopped

kosher salt

1 pinch

black pepper

1 pinch

egg(s)

2 large, beaten

fresh tomato(es)

½ cup(s), diced

uncooked scallion(s)

1 medium, sliced

basil

¼ cup(s), torn leaves

Instructions

  1. 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.
  2. Stir in remaining ingredients and scramble until eggs are set but not dry, about 30 seconds; season to taste with salt and pepper.
  3. Makes 1 serving.

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