GLUTEN-FREE HERBED POTATO EGG SCRAMBLE
Potato and bell pepper come together in this cheesy egg scramble that's ready in just 20 minutes - perfect for breakfast.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- In 12-inch nonstick skillet, heat oil over medium-high heat. Add potato; sprinkle with salt. Cook 1 to 2 minutes, stirring frequently. Add water; cover and reduce heat to low. Cook 5 to 7 minutes, stirring occasionally, until potato is fork-tender.
- Meanwhile, in medium bowl, beat egg product and basil with whisk until well blended. Stir in roasted peppers.
- Pour egg mixture over potato in skillet. Cook over medium-low heat 3 to 5 minutes, stirring frequently, until eggs are set but still moist. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 100, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 1 g, TransFat 0 g
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Ronwe TheFallen
[email protected]So easy and delicious! I added some chopped spinach and feta cheese to mine and it was perfect.
arul pragash
[email protected]I'm not gluten-free, but I tried this recipe out of curiosity and I was pleasantly surprised! It's a great way to use up leftover potatoes and eggs.
Xolisile Goodness
[email protected]This recipe is a lifesaver for my gluten-free mornings! The herbs and spices add so much flavor and the potatoes give it a hearty texture. I've made it several times now and it's always a hit.
Josphyosph
[email protected]This recipe is a great way to use up leftover potatoes and eggs. It's also a healthy and delicious breakfast option.
TALUKDER BD
[email protected]I love that this recipe is so quick and easy to make. It's perfect for busy mornings when I don't have a lot of time to cook.
Suraj Bishokarma
[email protected]This recipe is a great way to get your kids to eat their vegetables. I usually add some chopped spinach and they gobble it up.
stacy boland
[email protected]I've never made a potato egg scramble before, but this recipe was easy to follow and turned out great! I'll definitely be making it again.
Yuki Blossom
[email protected]This recipe is a great way to use up leftover potatoes and eggs. It's also a healthy and delicious breakfast option.
Andrew Koehler
[email protected]I'm not a big fan of eggs, but I love this recipe. The potatoes are so flavorful and the herbs add a nice touch.
Silviu Stanca
[email protected]This recipe is a winner! I've made it several times now and it's always a hit. The potatoes are perfectly cooked and the eggs are fluffy. I also love the flavor of the herbs.
Mayen Callope
[email protected]I was really excited to try this recipe, but I was disappointed. The potatoes were too crunchy and the eggs were overcooked.
Beau Brown
[email protected]This is my go-to recipe for a quick and easy breakfast. It's also a great way to use up leftover potatoes and eggs.
Mdmaynul Khan
[email protected]I love that this recipe is so versatile. I've made it with different types of potatoes, eggs, and herbs and it's always delicious.
Maatla Tumelo
[email protected]This recipe is a great way to sneak some veggies into my toddler's breakfast. I usually add some chopped bell pepper and carrots.
Taniyaghouri
[email protected]Meh.
FranksToys AndGaming
[email protected]I've been looking for a gluten-free breakfast scramble recipe that didn't taste bland and this one fits the bill! The herbs and spices really make all the difference.
marmar Villalobob
[email protected]So easy and delicious! I added some chopped spinach and feta cheese to mine and it was perfect.
Shaam Malix
[email protected]I'm not gluten-free, but I tried this recipe out of curiosity and I was pleasantly surprised! It's a great way to use up leftover potatoes and eggs.
Linlin Martin
[email protected]This recipe is a lifesaver for my gluten-free mornings! The herbs and spices add so much flavor and the potatoes give it a hearty texture. I've made it several times now and it's always a hit.