Tuesday, August 24, 2010

Country Breakfast Scramble

Adapted from Real Mom Kitchen
Country Breakfast Scramble
Makes 4 Servings

6 to 7 (medium sized) new red potatoes, cubed (29 ounces)
8 eggs
1/3 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
4 tbsp chopped green onions, sliced
4 slices turkey bacon (butterball)
½ cup fat-free cheddar cheese
2 tsp olive oil

Heat one inch water to boiling in 2-quart saucepan. Cut potatoes into cube and add to water. Cover and heat to boiling; reduce heat to medium-low. Cover and cook 12 to 15 minutes or until potatoes are tender; drain. Beat eggs, milk, salt and pepper with fork. In a large skillet (or microwave!), cook bacon until crispy and remove from skillet. Add olive oil to skillet, then top with potatoes. Cook potatoes 3 to 5 minutes, turning occasionally, until light brown. Stir in green onions. Cook 1 minute, stirring constantly. Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Dice up cooked bacon. Sprinkle with bacon and cheese. Divide into four servings and serve.

Nutritional Information: 374 calories, 37 carbs, 14 fat grams and 23 protein grams.

Review: We loved it! Super hearty and filling. If anything I may reduce potatoes by 4 ounces (total) to add in another bacon strip or two but honestly, I could eat it just like this and be happy! You could also cut the portions into 6 instead of 4 and serve with toast or yogurt or whatever. Great recipe.

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