Buckeye Scramble

Another find from 5 Star Tasted of the South cookbook, my adaptation. If you prefer things less spicy, then leave out the jalapeno or you could saute them along with the bell peppers to reduce their heat a bit.

• Ready In: 25 mins
• Serves: 2-3

Ingredients

• 1  small  red potatoes, peeled,diced
• 1⁄2 cup water
• 1  small onions or 2  green onions, chopped
• 1  tablespoon bell pepper, chopped (any color)
•  salt, to taste
•  pepper, to taste
• 1  teaspoon canola oil
• 1  tablespoon butter
• 2  large eggs or 3  large eggs
• 1  tablespoon  cold water
• 2  teaspoons  chopped  jalapenos, to taste,remove seeds first if desired (optional)
• 1⁄2 cup cheddar cheese, diced
• 1⁄4 teaspoon pimiento or 1⁄4 teaspoon  roasted red pepper, diced
• 1⁄4 cup  fresh tomatoes, diced,for garnish

Directions

1. In a nonstick skillet, cook diced potato in water over medium heat for 2 minutes, covered.
2. 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).
3. Beat eggs with 1 Tbsp of cold water and set near the stove.
4. Remove lid and continue cooking veggies to allow any remaining water to cook off, watching closely.
5. 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.
6. Add the eggs to the pan, stirring gently& fluffing with a fork or spatula to make curds as for scrambled eggs.
7. 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.
8. Remove from heat and place cover on top briefly to melt cheese, then serve immediately.