This simple breakfast scramble recipe will give you a good start to the day. An easy, versatile one–skillet breakfast filled with scrambled eggs, red potatoes, green onions, fresh thyme, and Gruyère.
Yield: 4 servings
Prep time: 10 min | Cook time: 15 min
- 1 24–oz bag Baby Red Potatoes, rinsed, scrubbed & diced.
- 1/2 cup water
- 2 teaspoons olive oil
- pinch of salt
- 6 large eggs, beaten
- dash of milk
- 2 green onion, thinly sliced
- 2/3 cup Gruyère, grated
- 2 tablespoons fresh thyme, chopped
First of all in a large non–stick or cast–iron skillet, combine the following ingedients: potatoes, water, oil, and salt; cover and bring to a boil over high heat. You need to cook until the water evaporates and the potatoes start to sauté, it usually takes up to 5 mins.
Then uncover the potatoes and stir frequently until lightly browned (use a wooden spoon), for about 5 minutes. Reduce heat to medium.
Meanwhile, in a bowl, scramble the eggs with a dash of milk. After that pour the eggs into the skillet, toss in the green onions and scramble until the eggs are just set, about 2 minutes.
Now you can remove the skillet from heat. For a better taste and a nice flavour sprinkle with grated cheese and top with fresh herbs.
Note: You may use some other kind of cheese. But my family and I prefer Gruyère as it gives an unsual creamy and nutty taste.
Enjoy your meal!