OK, I admit it, I have been in egg mode. It happens every now and then, I will not make eggs for breakfast for a while, then suddenly I will make eggs for dinner several times a week for a few weeks. I am not sure why this happens, but, I just go with it. And when you get fresh, beautiful eggs like these, why not?
My brother Mitchell used to make a potato, onion and cheese scrambled omelet before scrambled omelets were “cool.” It was delicious, and this is my version of it.
You can use other types of potatoes for this, but I found some local baby red potatoes, so I decided to use them. Dicing the potatoes small helps the dish to cook more quickly. I also think the small size works will with the scrambled omelet.
Potato, Onion & Cheese Scrambled Omelet
1 generous Tbsp extra virgin olive oil
1/2 lb red potatoes, diced (locally grown)
1/2 large onion, chopped
Kosher salt and freshly ground black pepper
6 eggs (from Farmer Kim)
3 – 4 oz Gruyère cheese, diced
Heat a large skillet over medium heat, add oil. Add the potatoes and onions. Cook, stirring frequently, until tender and browning, about 10-15 minutes. Season with salt and pepper.
Beat the eggs and add the diced cheese.
Add the eggs and cheese, let settle, then fold to scramble, let settle then fold again. Continue folding and letting settle until the eggs are cooked and cheese melted, just a couple of minutes.
Serve and enjoy!
- Roasted Vegetable Scrambled Omelet (Jerusalem Artichokes, Cauliflower & Brussels Sprouts) (andreasgardencooking.com)
- Sweet Potato Kale Omelet (sweetpeanutrition.wordpress.com)
- Potato and Onion Tart (annashortcakes.wordpress.com)
- Healthy Recipes: Herbed Spanish Omelet (foodconsumer.org)