Carmelized Onion and Potato Scramble

Please rate this

0 1 2 3 4 5
0 Ratings
|
Leave a Rating
Your Rating:

Ingredients

Serves
2
-
+
Conversion
Metric
Imperial
4 eggs
1/4 cup (50 mL) milk
to taste salt and pepper
1 tsp (5 mL) butter
1 onion, large, thinly sliced
1 red skin potato, small, scrubbed, cubed and cooked
1 carrot, medium, chopped and cooked
1/2 cup (125 mL) green peas, cooked
Nutritional Facts
Amount Per Serving
308 Calories
Fat
12.7g
Sugars
8g
Protein
17.7g
Fibre
6g
Carbohydrate
28.5g

Directions

Beat eggs with milk; season with salt and pepper. Set aside. Melt butter in a large non-stick skillet over medium heat. saute onion for 5 minutes or until golden and tender. Stir in potato, carrots and peas. Pour egg mixture over vegetables and reduce heat to medium-low. As mixture begins to set, gently move spatula across bottom and sides of skillet to form large, soft curds. Cook until eggs are set and no visible liquid egg remains, but they are still moist. Serve immediately.

Preparation: 5 minutes

Cooking: 10 minutes