Lately, we seem to be on a breakfast for breakfast, brunch, and dinner kick. Maybe it's because it's quick and easy. Maybe it's because when you have a fridge full of potatoes and onions and squash it just screams breakfast. Or maybe that's just me. Regardless, this is a simple, straightforward, dump-everything-in-and-go sort of recipe. Which makes it perfect for days when you are a bit short on time but still want something more involved than cold cereal.
Makes: 6 servings
Ingredients
1 medium potato
3 eggs
8 black olives sliced
1/3 cup minced onion
1/3 cup minced tomato
1/4 cup minced bell pepper
Directions
WASH and PEEL potato
SHRED using the largest holes on your grater
PLACE shredded potato in a clean dishtowel
WRING towel to remove excess moisture from the potato
COMBINE potato and all other ingredients in a medium bowl
STIR until the ingredients are evenly distributed
SCOOP mixture into a large skillet
FLATTEN with a flat spatula
COOK in large skillet over medium heat for 5-7 minutes
FLIP patty onto large dinner plate
SLIDE patty, uncooked side down, back into the skillet
COOK an additional 2-3 minutes
FLIP out of the pan onto large dinner plate
CUT into six wedges
My Thoughts
1. Mixing the eggs with a bit of milk before adding them to the vegetables would give the dish a fluffier texture.
2. This is an easily adaptable recipe--add cheese, ham, spinach, sausage, bacon, chives, or anything else that you would like in an omelet.
3. As with any egg dish, this does not reheat well, make just enough for the number of people you will be serving.
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