Eggs are an excellent source of protein and are a great way to start the day or to have for a quick dinner.
The two recipes below are easy for beginners:
- 1 T. cooking oil
- 1/4 c. onions (diced)
- 1/4 c. green pepper (diced)
- 2 c. potatoes (shredded or cubed, frozen)
- 4 eggs
- Salt and black pepper
- 2 T. water
- 1/2 c. shredded cheese (cheddar, Monterey Jack, Swiss)
In large skillet heat oil over low heat, add onions and green pepper, cook until onions are translucent. Remove onions and peppers and set aside.
In skillet add cooking oil to heat and then place potatoes in skillet, cook potatoes until light golden brown.
Beat eggs, salt, black pepper and water in mixing bowl with whisk until eggs are well beaten. While potatoes are still in skillet add egg mixture along with onions and green peppers. Using spatula stir eggs and potatoes, when eggs are almost done, sprinkle cheese over mixture and stir. When eggs are moist and no longer runny. Remove skillet from heat and serve.
Suggestion: For an addition of meat use bacon, sausage or ham. Precook bacon and ground sausage in skillet, remove to paper towel to let drain. Crumble bacon. For cubed ham add along with egg mixture to skillet.
Tip: To save time you can purchase small bags of diced onions and green peppers in the frozen food section of your grocery store.
Four Egg Omelet
- 4 eggs
- 2 T. water
- Salt & black pepper
- Bacon or ham (pre-cooked, crumbled, chopped)
- 1/2 c. shredded cheese
In bowl beat eggs, water and salt & pepper with a whisk until light colored. Heat large skillet over low heat, add 1 tablespoon of butter to skillet. Pour egg mixture into skillet, using spatula carefully lift edges of eggs letting runny egg run underneath. Continue cooking until eggs are almost set. Place lid over skillet and continue cooking for 3 to 4 minutes to allow top of eggs to set. Remove lid, add meat and cheese, using spatula turn over half the omelet over the other half. Remove skillet from heat and cover with lid for 2 to 3 minutes. Remove lid, cut omelet in half and serve. Serves 2.
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