Italian Omelet Scramble
Ingredients
| 1 tbs olive oil | ||
| 1 medium potato, cubed | ||
| 1 medium potato, cubed | ||
| 1 small onion, chopped | ||
| 1 small green bell pepper, chopped | ||
| 1 small red pepper, chopped | ||
| 8 eggs | ||
| 2 tbs milk | ||
| 1 tsp oregano | ||
| 1 tomato, seeded and chopped | ||
| 1 tomato, seeded and chopped | ||
| 1/4 cup Parmesan, grated | ||
| Fresh parsley, chopped for garnish |
- Heat the olive oil in a large saute pan and add the potato and cook over medium heat, stirring occasionally.
- Remove the sausage casings and crumble the meat into the saute pan. Cook stirring until slightly browned.
- Add the onion and peppers and cook until the onion is soft and the potato cubes are cooked through.
- Beat the eggs together with the milk and oregano.
- All at once, add the tomatoes, egg mixture and mozzarella to the saute pan.
- Lower the heat and cook, stirring lightly until the eggs are soft and fluffy. Do not over cook the eggs, they cook very quickly.
- Place on a platter, garnish with parsley and Parmesan cheese.
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