Egg and Potato Breakfast Scramble

Serves: 2 Save

Ingredients (9)

  • 6 ounces red potatoes, rinsed and scrubbed and diced. (Pam said four small red potatoes. I would dice up just enough to cover the bottom of the skillet in a single layer.)
  • 1/4 cup water
  • 2 teaspoons olive oil
  • Pinch of salt
  • 3 large eggs, beaten (I'd probably add another for good measure)
  • Dash of milk
  • 1 scallion, thinly sliced
  • 1/3 cup grated cheese (I used Gruyère)
  • 1 tablespoon freshly chopped herbs (I used fresh thyme) OR a pinch of dried herbs

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Directions

Learn how to make this recipe at Cookie and Kate