Scrambled Eggs with Vegetables

Not just for breakfast…makes a good quick lunch or dinner too! Serve with a tossed green salad and bread or rolls.

You will need:

1 Tbsp

Olive or canola oil

1 medium

Onion, chopped

2 medium

Green peppers, diced

1/2 cup

Chopped tomatoes

1 whole

Potato, cooked, peeled,

and diced

(leftover baked

potatoes are perfect)

8 large

Eggs

1/2 tsp

Salt

1/4 tsp

Pepper

1.Heat 1/2 Tbsp of the oil in a medium skillet.

2.Add the onion and peppers and sauté over medium heat for 8 to 10 min- utes, until softened.

3.Add the potato and continue cooking for 5 minutes. Remove from skil- let and put into a bowl. Set aside.

4.Beat the eggs with the salt and pepper.

5.Heat the remaining 1/2 Tbsp of oil in the skillet, over medium heat.

6.Pour in the eggs and cook, stirring, until almost set, about 2 minutes.

7.Stir in the onions and peppers mixture and serve immediately.

Makes about 4 servings. Food Guide Pyramid servings: 2 protein, 1.5 vegetable.

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