Breakfast scramble
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter or margarine |
| 1½ | cup | Red potatoes -- cooked & |
| Diced | ||
| 1 | cup | Cooked chicken -- finely |
| Chopped | ||
| 2 | tablespoons | Green onion -- thinly |
| Sliced | ||
| ¼ | cup | Red bell pepper -- diced |
| 6 | Eggs | |
| 2 | tablespoons | Water |
| ⅛ | teaspoon | Hot pepper sauce |
| ¼ | teaspoon | Lemon pepper |
| ¼ | teaspoon | Dried dill weed |
| Salt | ||
| Sour cream | ||
Directions
Melt butter in a wide frying pan over medium high heat. Add potatoes; cook, turning occasionally with a spatula, until lightly browned, about 5 minutes. Reduce heat to medium-low and scatter chicken, onion and bell pepper over potatoes; cook for about 1 more minute.
Meanwhile in a small bowl, beat eggs, water, hot pepper sauce, lemon pepper and dill weed until blended. Pour egg mixture over potato mixture. When edges begin to set, gently lift with spatula to let uncooked egg flow underneath; repeat until eggs are done to your liking. Season to taste with salt; top with sour cream, if desired.
261 calories and 15 grams fat.
Recipe By : Sunset All Time Favorite Recipes From: Meg Antczak Date: 10-12-95 (21:14) (159) Fido: Cooking