BC Fresh Summer Scramble: Sandi's Recipe of the Week - May 19

Presents

Sandi's "Recipe Of The Week"
May 19 - 25, 2007

"BC Fresh Summer Scramble"

BC Fresh Summer Scramble

Recipe Source:
Recipe Card from
BC Fresh Eggs

Serving Size: Makes 4 servings

Amount	Ingredient
1 pound	nugget potatoes, cooked and chopped
2 tablespoons	olive oil
1/3 cup	chopped red pepper
1	small onion, finely chopped
2 cloves	garlic, finely chopped
1 cup	fresh mushrooms, chopped
1 cup	fresh or frozen corn kernels
	Salt and pepper, to taste
8	eggs, lightly beaten
3/4 cup	grated cheddar cheese
	Chopped parsley or cilantro

Preparation Instructions:
Heat oil in a large skillet at medium high heat. Add red pepper, onion and garlic. Cook until tender. Add diced potatoes, mushrooms and corn. Cook for 5 minutes, stirring often. Season with salt and pepper. Remove from skillet and keep warm. Pour eggs into skillet. As they begin to set, stir eggs from sides to center of skillet. Cook until set but still moist. Sprinkle cheese over top. to serve, spoon potato mixture onto serving plates, spoon scrambled eggs over top. Garnish with parsley or cilantro. Makes 4 servings.
Variation: Try topping potato mixture with poached or fried eggs instead of scrambled eggs.

Click here for a printable version of this recipe.

Recipe of the Week Home Recipe File Unique Kitchen Shop

Tell a Friend About This Site D & P Home