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“This is great for a weekend breakfast and is very versatile. You can add or subtract ingredients based on what you like and what you have.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil the potatoes in salted water until just barely tender, about 5 minutes. Drain.
  2. Add olive oil to a large skillet on medium high heat and add diced potatoes, salt and pepper. Fry until beginning to brown.
  3. Add the butter, garlic, onions, green pepper, mushrooms, and salami. Cook until vegetables are tender and potatoes and salami are crispy.
  4. Lightly beat together the eggs, milk, and parsley. Pour over all ingredients; stirring occasionally.
  5. As the eggs begin to cook, sprinkle on the shredded cheese.
  6. Cover and cook for about 5 minutes until eggs are set but still moist and cheese is melted.

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