Saturday Night Scrambler
Don't save this scrambled egg dish just for Saturday nights, it's great to serve any night, or day, of the week.
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.