Italian Vegetable and Egg Scramble
1
Points®
Temps total: 22 min • Préparation: 12 min • Cuisson: 10 min • Portions: 1 • Difficulté: Facile
Adding potato to the scrambled eggs give them a nice, rich mouthfeel and flavour.
Ingrédients
Olive oil
1 tsp(s)
Raw Cubanelle pepper
1 small, sliced
Uncooked red potato
1 small, pierced with a fork, microwaved until tender (about 2-3 minutes), chopped
Kosher salt
1 pinch(es)
Black pepper
1 pinch(es)
Raw egg
2 large, beaten
Fresh tomatoes
½ cup(s), diced
Scallions
1 medium, sliced
Fresh basil
¼ cup(s), torn leaves
Instructions
1
Heat oil in medium nonstick skillet over medium-high heat. Add cubanelle pepper, potato and pinch each salt and black pepper; cook, stirring occasionally, until lightly browned, about 5 minutes.
2
Stir in remaining ingredients and scramble until eggs are set but not dry, about 30 seconds; season to taste with salt and pepper.
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