A perfect recipe if you have a leftover cooked potato, but still delicious without the potato!
Makes about 2 servings.
| Amount (imperial) | Ingredients | Amount (metric) |
| 2 1 tsp 1 tbsp 1 tbsp 1 tbsp ½ cup 2 tbsp |
Eggs Margarine Onion, chopped Green pepper, chopped Mushrooms, chopped (about 1 mushroom) Cooked potato, thinly sliced Grated cheese |
2 5 mL 15 mL 15 mL 15 mL 125 mL 30 mL |
Directions:
- Beat eggs in a small bowl. Set aside.
- Turn on stove to medium heat. Melt margarine in a small fry pan. Add onion, green pepper and mushrooms and cook until soft, about 5 to 7 minutes. Drain off any liquid.
- Next, pour eggs over vegetables in fry pan. Turn heat to low, cover and cook until eggs are cooked but still soft in the middle.
- Arrange potato slices on top of eggs. Sprinkle with cheese. Cover and cook a few minutes longer until cheese is melted. Serve right away.
- Serve with whole grain bread.
Adapted from: The Basic Shelf Cookbook, 2011 Edition, Canadian Public Health Association