Farmers Breakfast eggs
From peetabear 14 years agoIngredients
- 8 small potatoes, sliced 1/4-inch thick shopping list
- 2 tablespoons cooking oil shopping list
- 2 tablespoons butter or margarine shopping list
- 4 ounces fresh mushrooms, sliced shopping list
- 1 cup chopped salami or cooked ham shopping list
- 1 small green sweet pepper, chopped shopping list
- 1/2 cup chopped onion shopping list
- 10 eggs, lightly beaten or 2-1/2 cups refrigerated egg product shopping list
- 1/4 cup milk shopping list
- 2 tablespoons snipped parsley shopping list
- 1/4 teaspoon salt shopping list
- 1/8 teaspoon ground black pepper shopping list
- 1 cup shredded cheddar cheese (4 ounces) shopping list
How to make it
- 1. Cook potatoes in boiling water about 10 minutes or until just tender. Drain well.
- 2. In a 12-inch skillet, cook the potatoes in hot oil over medium-high heat for 5 to 8 minutes or until browned, turning occasionally.
- 3. Add the butter or margarine to the skillet. Add the mushrooms, salami or ham, green pepper, and onion. Cook and stir for 5 to 8 minutes or until the vegetables are just tender.
- 4. Combine the eggs with the milk and parsley. Season with salt and black pepper. Add to skillet. Reduce heat to
- medium. Cook, stirring occasionally, until eggs are just set but still moist.
- 5. Sprinkle with cheese. Cover and cook, without stirring, for 3 minutes more or until eggs are set in the center. Serve hot with toasted bagels or English muffins, if you like. Makes 8 to 10 servings
The Rating
Reviewed by 12 people-
Really a hearty and tasty dish. You might not need dinner either! Great post.
mrsc543 in North Reading loved it -
This is very similar to a spanish tortilla ( has nothing to do with the Mexican version) - Brilliant!
elgab89 in Toronto loved it -
Sheesh these people are such children! 5 of course
victoriaregina in USA loved it
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