Eggs with Potatoes & Fresh Herbs


2 cups diced red potato
1 Tbsp butter
1/3 cup sliced green onions
1 Tbsp chopped fresh basil leaves
1 Tbsp fresh oregano leaves
¼ tsp salt
¼ tsp pepper
1 garlic clove, minced
8 eggs, lightly beaten
3/4 cup shredded sharp cheddar cheese

Preparation:  Serves 4
Preheat oven broiler.

Place potato in a saucepan, add water to cover and bring to a boil. Cover, reduce heat, and simmer 15 minutes or until tender; drain.

Melt butter in a 10-inch nonstick, ovenproof skillet over medium-high heat. Add potato, onions and next 5 ingredients; sauté 2 minutes. Spread mixture evenly in bottom of skillet; pour eggs over potato mixture. Reduce heat to medium-low, and cook, uncovered, 8 minutes or until almost set. Wrap handle of skillet with aluminum foil; broil 5½ inches from heat for 3 minutes. Sprinkle with cheese; broil an additional 30 seconds or until cheese melts.

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