• 2servings
  • 20minutes
  • 295calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB1, B2, B3, B12, H, C, E, P
MineralsNatrium, Fluorine, Silicon, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups cubed cooked potatoes (2 medium)

  2. 1 small onion, chopped (1/4 cup)

  3. 1/4 cup chopped red bell pepper

  4. 4 eggs

  5. 1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves

  6. 1/4 teaspoon salt

  7. 1/8 teaspoon ground red pepper (cayenne)

Instructions Jump to Ingredients ↑

  1. Spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Cook potatoes, onion and bell pepper in skillet about 5 minutes, stirring occasionally, until hot.

  2. Beat remaining ingredients until well blended; pour into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 2 to 4 minutes or until eggs are thickened throughout but still moist.


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