Egg Scramble

Egg Scramble
  • 1 potato, peeled
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1/2 cup chopped fresh spinach
  • 4 eggs, beaten
  • 2 tomatoes, seeded and chopped
  • salt and pepper to taste
  • ground cayenne pepper to taste
  • 1 dash hot pepper sauce
  • 1/4 cup shredded Cheddar cheese


  1. Bring a small pot of salted water to a boil. Add potato and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
  2. Saute the onion and garlic in a lightly oiled skillet over medium high heat. When onion is soft, stir in the spinach and cook until wilted, about 2 minutes.
  3. Reduce heat to medium and pour in the eggs. Cook until the bottom has set, about 2 minutes. Stir in the potatoes and tomatoes; sprinkle on the salt, pepper, cayenne and hot sauce. Cook, stirring occasionally, until eggs have set. Sprinkle with grated cheese and serve warm.

03/03/2017
Egg Scramble, recipe PT15M PT1H 5 455 calories

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