This scrambled egg dish
tastes great any night...or day of the week.
Saturday
Night Scrambler
- 2 potatoes
3/4 cup chopped onion
1/4 cup butter - divided use
12 large eggs, beaten
3/4 teaspoon Italian seasoning
1 1/4 teaspoons salt
1/8 teaspoon freshly ground pepper
1 cup plain yogurt
1/2 cup shredded Swiss cheese
- Boil peeled potatoes in
a saucepan until tender, about 15 minutes; dice and set aside.
- In a large skillet over
medium-high heat, sauté chopped onion and the diced potatoes
in half the butter until onions are starting to brown, about
7 minutes; remove and set aside.
- Add remaining butter to
the skillet and stir in beaten eggs, Italian seasoning, salt,
pepper and yogurt. Cook over low to medium heat, stirring gently.
Just before the eggs set, stir in the onions and potatoes. Remove
from the heat and sprinkle with shredded Swiss cheese.
Makes 6 servings.
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