This is today's scramble, but I vary it based on the types of veggies we have about. Peppers, onions, broccoli, mushrooms, tomatoes, greens, asparagus--YES! Whatever.
Egg Scramble with Potatoes, Greens & Cheese
an original recipe
1/4-1/2 stick butter
2 large-ish potatoes, chopped into small cubes
1 small green pepper, chopped finely
1/4 onion (mine was gigantic), chopped finely
1 c. chopped greens (Whatever kind you have or you could leave them out. But seriously, this is a good introduction to greens, if you need one. I used kale.)
1-2 cloves garlic, minced OR 1-2 tsp. garlic powder
1-2 tsp. curry powder (optional, but I am on a curry kick)
salt & pepper to taste
6 eggs, beaten
1/2 c. shredded parmesan
Melt butter in skillet over medium high heat. Add potatoes, peppers and onions. Add garlic if using fresh. Saute a little bit then leave them to sit for about 5 minutes or so. Season with garlic powder (if using), salt & pepper and curry powder. Stir around again, and let them sit again for about 5 minutes. I won't judge you if you want to add more butter. No one is looking.
|These potatoes are resting. See how no one is stirring them?|
That's what I'm talkin' about.
Taste a little potato and see how they are. If they are just a little crunchy, that's okay, because they still have some time to cook. If they are a lot crunchy, please note that I did say "chopped into small cubes." I wasn't kidding. Add greens. Maybe you want to add more butter? I don't know. Just throwin' it out there.
Let the greens cook about 5 minutes, then push the veggies to the edges of the pan and add the beaten eggs. Scramble, people! They'll cook up very quickly. You can throw the cheese in now, too. The scrambling should only take about a minute or two. Take a taste. You can adjust the salt & pepper if you want. My kids ate this with hot sauce. I thought it was perfect without.
Note: I went to get seconds of this only to discover, to my horror, that Scrappy had eaten 3 servings and had left nothing but tumbleweeds behind.