Caramelized Onion & Potato Scramble

“This recipe comes from a little booklet called "What's For Dinner?..Eggs!" that I picked up at the Royal Winter Fair. The cooking times assume that the veggies are already cooked.”
READY IN:
15mins
SERVES:
2
UNITS:
Metric

Ingredients Nutrition

  • 4 eggs
  • 59.14 ml milk
  • salt and pepper, to taste
  • 4.92 ml butter
  • 1 large onion, thinly sliced
  • 1 small red skin potato, scrubbed, cubed and cooked
  • 1 medium carrot, chopped and cooked
  • 118.29 ml cooked green peas

Directions

  1. In a small bowl, beat the eggs with the milk.
  2. Season with salt and pepper; set aside.
  3. In a large non stick skillet over medium heat, melt butter and sauté the onion for about 5 minutes or until golden and tender.
  4. Stir in the potato, carrot and peas.
  5. Add the egg mixture to the veggie mixture in the pan and reduce the heat to medium low.
  6. As the mixture begins to set, gently move the spatula across the bottom and sides of the skillet to form large, soft curds.
  7. Cook until the eggs are set and no visible liquid egg remains, but the eggs are still moist.
  8. Serve immediately.

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