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Egg And Potato Breakfast Scramble

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Cookie and Kate
Related tags
gluten free nut free vegetarian breakfast
Nutrition per serving    (USDA % daily values)
CAL
529
FAT
65%
CHOL
168%
SOD
24%

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Ingredients for 2 servings

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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