MMMMM---- Recipe via Meal-Master (tm) v8.06
Title: Italian Egg Scramble
Categories: Potatoes, Herbs, Vegetables, Cheese
Yield: 4 Servings
2 lg Red potatoes; diced
1 tb Olive oil
1/8 ts Garlic powder
1/8 ts Dried basil
1/8 ts Dried oregano
2 tb Butter
1/4 c Red onion; diced
5 lg Eggs
2 Tomatoes; diced
2 c Baby spinach
2 tb Fresh basil; jullienned
1/4 c Feta cheese; crumbled
Set the oven @ 400°F/205°C.
Toss the diced potatoes with the olive oil, garlic powder, basil,
and oregano. Spread onto a baking sheet and roast until fork
tender, about 20 to 30 minutes.
Once the potatoes are done, heat a large skillet on medium-low. Add
the butter and red onion. Cook for 3 to 4 minutes until the onion
is soft. Add the five eggs and gently push until almost cooked
through. Add the roasted potatoes, tomatoes and baby spinach and
fold in until the eggs are cooked through.
Remove from heat and add the basil and feta before serving.
Recipe by Emily Weeks, RDN, LD
RECIPE FROM:
https://zenandspice.com
Uncle Dirty Dave's Kitchen
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