Scrambled Eggs with Minced Vegetables and Breakfast Potatoes

• Course Breakfast
• Cuisine American, Dairy-Free, Kid Friendly, Mother's Day, Quick & Easy

Prep time

Cook time

Servings

Ingredients

• 1/2 Cup Onions chopped
• 1 Cup Green Peppers chopped
• 1 Cup Red Peppers chopped
• 8 Small Potatoes Boiled
• 1 TBSP olive oil
• 2 Large Eggs
• 2 Large Egg Whites
• 2 Dashes black pepper
• 1/2 tsp Dill fresh or dry

Instructions

1. Boil red potatoes in water, 10-20 minutes. Fork should go in easily when inserted into a potato.
2. Run potatoes under cold water until they are cool enough to handle. Cut into bite- sized cubes.
3. Mince peppers and onion and sautee in olive oil until soft.
4. Add potatoes, black pepper and dill, and pan fry high heat for 10-15 minutes or until potatoes are browned on the edges.
5. Remove from pan and scramble whole eggs and eggs whites in the remaining oil.