|
4
3
-------
8
4
6
-------
4
1-1/2
1
2
1
1
1/3
ar
|
lrg
oz
----
oz
oz
oz
----
oz
T
T
T
t
t
t
|
Eggs
Cheddar Cheese (1)
-- Vegies
Potato Red
Onion
Bell Pepper (2)
--------------
Meats, Cooked (3)
Oil
Butter
Water
Thyme, fresh
Salt
Pepper
Parsley (4)
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Prep - (25 min)
- Peel POTATO and cut into about 1/2 inch dice.
- Place Potatoes In a saucepan with water to cover. Bring to a
boil and simmer covered until Potatoes are tender through. Drain well.
- Dice BELL PEPPER about 1/2 inch.
- Chop ONION fine and add to Bell Pepper.
- Cut MEATS into smallish bite size pieces. Mix with Bell
Pepper.
- Grate CHEESE medium.
- Remove THYME leaves from stalks. Chop them up a bit. Measure
is after removing from stems.
- Chop PARSLEY for Garnish or to mix in.
Run - (25 min)
- In a 10 inch skillet, non-stick or well seasoned iron, heat
1-1/2 T Oil over moderately high heat. Stir in Potatoes
and fry tumbling often until lightly browned.
- Stir in 1 T Butter and Bell Pepper Mix. Fry over moderate
heat, stirring for about 2 minutes. Then add 2 T Water and cover
tightly. Keep at a high simmer until Bell Pepper is soft, around 5
minutes.
- Meanwhile: combine Eggs with Thyme, Salt, and
Pepper. Include Parsley if using that way. Beat medium.
- Reduce heat to low and pour Eggs over the Vegies. As they start
to set, start scattering on the Cheese and tumbling it all together.
When Eggs are just set and Cheese is melted, take off the heat and
serve.
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