Saturday, September 28, 2013

Italian skillet for 2

1/2 tsp olive oil
3 medium yukon gold potatoes
1/2 yellow or red onion
1 green onion
1/2 green bell pepper
1/2 cup cherry tomatoes.
dash of garlic powder
1/2 tsp basil
1/2 tsp thyme
1/2 tsp oregano
salt and pepper to taste.
Eggs, as many as desired.

Chop your potatoes and dice your onion.  Add to hot skillet that has been oiled with olive oil.  Cook covered for 10 min flipping half way through.

Add in diced bell peper, tomatoes and seasonings.  Cover and let cook an additional 3 min or until potatoes are cooked all the way through.

While peppers and tomatoes are cooking fry up eggs in another skillet to taste.

You now have a tasty, filling, cheap breakfast for a nice Sunday afternoon.

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