Caramelized Onion & Potato Scramble
This recipe comes from a little booklet called "What's For Dinner?..Eggs!" that I picked up at the Royal Winter Fair. The cooking times assume that the veggies are already cooked.
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DIRECTIONS
- In a small bowl, beat the eggs with the milk.
- Season with salt and pepper; set aside.
- In a large non stick skillet over medium heat, melt butter and sauté the onion for about 5 minutes or until golden and tender.
- Stir in the potato, carrot and peas.
- Add the egg mixture to the veggie mixture in the pan and reduce the heat to medium low.
- As the mixture begins to set, gently move the spatula across the bottom and sides of the skillet to form large, soft curds.
- Cook until the eggs are set and no visible liquid egg remains, but the eggs are still moist.
- Serve immediately.
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