Scrambled Eggs with Vegetables and Potatoes

  • 1/2 Cup Onions (chopped, raw)
  • 1 Cup Green Pepper (chopped, raw)
  • 8 Red Potatoes (boiled)
  • 1 Tablespoon Extra Virgin Olive Oil
  • 2 Large Eggs
  • 2 Large Egg Whites Only
  • 2 Dashes Black Pepper
  • 1/2 Teaspoon Dill (fresh or dried)
  1. Boil red potatoes in water for 10-20 minutes, cooking until soft to when a fork is inserted.
  2. Run potatoes under cold water until they are cool enough to handle.
  3. Cut potatoes into bite-sized cubes.
  4. Mince peppers and onion and sauté in olive oil until softened.
  5. Add cubed potatoes, black pepper, and dill, and pan-fry on high heat with onions and peppers approximately 10 minutes, until edges of potatoes are browned.
  6. Remove from pan, then scramble whole eggs with egg whites in the remaining oil.