Buckeye Scramble
photo by PaulaG
- Ready In:
- 25mins
- Ingredients:
- 14
- Serves:
-
2
ingredients
- 1 small red potatoes, peeled,diced
- 118.29 ml water
- 1 small onions or 2 green onions, chopped
- 14.79 ml bell pepper, chopped (any color)
- salt, to taste
- pepper, to taste
- 4.92 ml canola oil
- 14.79 ml butter
- 2 large eggs or 3 large eggs
- 14.79 ml cold water
- 9.85 ml chopped jalapenos, to taste,remove seeds first if desired (optional)
- 118.29 ml cheddar cheese, diced
- 1.23 ml pimiento or 1.23 ml roasted red pepper, diced
- 59.14 ml fresh tomatoes, diced,for garnish
directions
- In a nonstick skillet, cook diced potato in water over medium heat for 2 minutes, covered.
- Add onions, bell pepper, and a dash of salt& pepper and simmer, covered, 2 more minutes (adding a little water if neeed to keep things from sticking).
- Beat eggs with 1 Tbsp of cold water and set near the stove.
- Remove lid and continue cooking veggies to allow any remaining water to cook off, watching closely.
- As soon as the water is gone, add the oil and butter and let it heat until you hear a sizzle sound, stirring to coat.
- Add the eggs to the pan, stirring gently& fluffing with a fork or spatula to make curds as for scrambled eggs.
- Once eggs are almost cooked through,turn off heat and add cheese, jalapeno, pimiento, and about 1/2 tsp each salt& pepper (or to taste), stirring gently just to mix.
- Remove from heat and place cover on top briefly to melt cheese, then serve immediately.
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Reviews
-
DH and I really liked this. I only used the butter and not the oil mentioned. I also used egg substitute to equal 3 eggs and 1 whole jalapeno, seeded and sliced. Also, I washed the potato thoroughly and left the skin intact. I served it with my sourdough biscuits and fresh melon. Something I will do again.