Meatless Monday - Egg and Potato Skillet

Ahhhh - I missed Monday again!  I need to get on the ball here.

Anyway, here's your recipe for the week!

Egg and Potato Skillet

This was one of those meals where I was hungry and the fridge was getting bare, so I just looked around and made something up with whatever I had.

A great thing about this meal, is it can be made with mostly food out of your garden, and if you live in a rural area, you can probably find a local farmer to get your eggs from too!  Also, you only need one pan!

Ingredients: (makes 2 servings)

vegetable oil

2 potatoes

1 onion

1 green pepper

1 tomato, chopped - drain off some of the liquid

4 eggs

herbs (I used the epicure herb and garlic mix - you could use oregano, basil, rosemary...whatever you like!)

shredded cheese (a few tbsp) - I used parmesean, but any kind of cheese would be good!

As you can see here, I added the tomatoes before the egg, but I would recommend doing eggs first.  The tomatoes really don't need to cook that long.

Directions:

1) Chop up all of your veggies, but don't mix them together.

2) Heat the oil in a skillet (medium heat).

3) Add the potatoes to the skillet.  Fry them until they start to get soft (about 10 minutes), stirring frequently.

4) Add the onions and peppers to the potatoes.  Stir fry until the onions start to get soft.

5) Meanwhile, crack the eggs into a bowl, mix in the herbs, and whisk the eggs.  You may want to add some milk in as well, but I generally don't.

6) Add the eggs to the pan, and stir them up as they cook (making scrambled eggs).

7) When the eggs are mostly cooked, add in the tomatoes.  Keep frying until the eggs are all firm and there is no eggy liquid left.

8) Put the mixture onto a plate or bowl, then top with shredded cheese.  If you used a cast iron skillet you could just eat it right out of the pan, but I find that the pan is a little hot, so I didn't do that.

ENJOY!