Basil Veggie Scramble
This turned out great, but I made a couple adjustments to the recipe as submitted. I didn't have any cooked cubed potatoes laying around, so I used frozen cubed potatoes which had to be cooked for 12 minutes to get brown and crisp. I also used a green bell pepper instead of a red one. Beyond those changes, I made the recipe as stated and it was very good. A little grated cheese on top would have made it even better. (Recipe submitted in 2002. It was tested and photographed in November 2013.)
- 2 cups cubed cooked potatoes
1 small onion - chopped
1/4 cup red bell pepper - chopped
4 large eggs
1 Tablespoon fresh basil leaves - chopped
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
How To Make A Basil Veggie Scramble
Spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Cook potatoes, onion and bell pepper in skillet about 5 minutes, stirring occasionally, until hot.
Beat remaining ingredients until well blended; pour 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 2 to 4 minutes or until eggs are thickened throughout but still moist.
Note From Recipe Submitter:
Two medium potatoes should give you the 2 cups of cubed potatoes needed. If possible use fresh basil. But you could always replace that with a teaspoon of dried basil.
This hearty scramble has eggs, potatoes, bell pepper and onion. Basil adds a fresh herb flavor while a pinch of cayenne adds a bit of heat.
Mr Breakfast would like to thank manduboyi for this recipe.
Recipe number 416. Submitted 9/13/2002.