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)
- Boil red potatoes in water for 10-20 minutes, cooking until soft to when a fork is inserted.
- Run potatoes under cold water until they are cool enough to handle.
- Cut potatoes into bite-sized cubes.
- Mince peppers and onion and sauté in olive oil until softened.
- 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.
- Remove from pan, then scramble whole eggs with egg whites in the remaining oil.