Total Time
Prep 10 mins
Cook 20 mins

This came to me in an e-mail. As we had guests at the moment I decided to try the recipe. Served it for breakfast but it's equally good as lunch. Doesn't take long to make either.

Ingredients Nutrition


  1. Dice the onion and pepper.
  2. Peel the potatoes and dice them.
  3. Sauté, in the butter over medium heat, onion, potatoes, and pepper until the potatoes are almost tender.
  4. While the vegetables are cooking, mix the eggs, cheddar, basil, cilantro, salt, and pepper together in a bowl.
  5. Once the potatoes are nearly cooked, pour the egg mixture over the vegetables.
  6. Turn the heat down and continue cooking, while stirring often, until the eggs are done.
  7. Immediately after cooking, sprinkle the remaining cheddar over the scramble and let it melt.


Most Helpful

We have this many Saturdays, but without the pototoes! My family just loved this, Our new "Saturday" Brunch is now your shared recipe, thank you so much for sharing. I did not have any cilintro, so used parsley instead and it was great. other than that I did not change the recipe!

Big Sis February 27, 2010

Delicious! I used red potatoes (unpeeled) which I cut into chunks. Also, I parboiled the potatoes about 5 to 7 mins. until almost done before adding to the pan with the onions and peppers. I served this topped with sour cream and salsa. This would also be great with fresh mushrooms, tomatoes, ham, etc. My family loved this and gave it 2-thumbs up. Thank you for sharing this fast and easy recipe.

Bayhill August 16, 2007

Great flavor -- I really enjoyed this dish. I did add a quarter cup of milk to the egg mixture since the eggs are scrambled (I used 6 eggs.) Since I live at high altitude, potatoes take a long time to cook, even diced, so I'm going to bake them for a half an hour next time before I dice them. And I'll definetely make this delicious dish soon! Thanks for posting, Chef Dudo!

rochsann September 25, 2005

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