Italian Scrambled Eggs & Rosemary Potatoes
Author: Maryann Ridini Spencer
Recipe type: Breakfast or Brunch
Serves: 2
- 4 eggs
- 8 T. milk
- 1 Roma tomato, diced
- ¼ c. shaved Romano or Parmesan cheese
- 4 fresh basil leaves (chopped)
- Olive oil (or Canola oil spray)
- Garlic salt and pepper to taste
- Crack eggs into a mixing bowl.
- Pour in milk.
- Whisk eggs and milk together.
- Add in diced tomato, basil and cheeses.
- Heat a non-stick sauté pan over low to medium flame on the stovetop.
- Drizzle olive oil over the bottom of the pan (or spray Canola oil).
- Pour in egg/milk mixture. Don’t stir. Let eggs cook for a minute and set.
- With a heat resistant rubber spatula, gently push one side of eggs to the center.
- Tilt the pan and let the egg mixture flow underneath the cooked portion of the eggs.
- Repeat with other sides until there is no liquid. (The eggs will become firm, the curds remaining large).
Recipe by at https://maryannridinispencer.com/italian-scrambled-eggs-and-rosemary-potatoes/
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