Packed with sliced potato, onion, bell pepper, and chopped tomato, this hearty egg main dish is ideal for breakfast, brunch or a light supper.
1 teaspoon olive oil
1 cup finely chopped red onion
1 cup chopped green bell pepper
2 garlic cloves, minced
3 cups thinly sliced yellow Finnish potato or red potato (about 1 pound)
3/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
6 large eggs
2 tablespoons minced fresh parsley
1 tablespoon freeze-dried chives
1/2 cup finely chopped tomato
Parsley sprigs (optional)
How to Make It
Heat oil in a 10-inch cast-iron skillet coated with cooking spray over medium heat. Add onion, bell pepper, and garlic; sauté 5 minutes. Arrange potato over onion mixture; sprinkle with salt, black pepper, and red pepper. Cover, reduce heat to medium-low, and cook 20 minutes or until potato is tender.
Preheat broiler. Combine eggs, parsley, and chives in a medium bowl; stir well with a whisk. Pour over vegetables; cook over medium heat 10 minutes or until almost set. Top with tomato; broil 4 minutes or until browned and set. Garnish with parsley sprigs, if desired.