My grandmother used to make this week’s What’s Cooking Wednesday recipe, Potatoes, Peppers, & Eggs, any time of day and so do I.
I tend to turn to this tried and true dish whenever I have peppers around that won’t get used otherwise or when I simply don’t know what else to eat but want something that’ll fill me up and keep me full.
And every time I make it, I wonder why I don’t make it more often because I really do love it. Pass the fresh bread! Yum!
I do this in a fancy scrambled eggs style, but you could just as easily turn this into a frittata/omelet. For me, scrambling the eggs is simply less labor-intensive, thus keeping the fast, easy, and delicious theme that we like so much around here.
Oh, you don’t want the potatoes in? Check out the Seven Fishes Blog‘s recipe for Peppers & Eggs here. And of course this would be great with ham, pancetta, onions . . . use your imagination, and whatever you have around that needs to be used up!
Potatoes, peppers, & eggs
- 2 tablespoons olive oil
- 3 medium potatoes, peeled and cut into bite-sized chunks
- 1 large green pepper (or red, yellow, whatever you prefer), cut into strips
- 3 eggs
- 1 tablespoon grated cheese
- 1/2 teaspoon salt
1. Heat oil on medium in a pan that will be big enough to hold all ingredients.
2. Add peppers and toss so they are covered with oil. Lower heat and let cook for about 10 minutes or until tender.
3. Add potatoes, tossing well with oil and peppers. Cook for another 10 minutes or until potatoes are tender and light golden brown.
4. Meanwhile in a medium bowl, beat together eggs, cheese, and salt.
5. Pour egg mixture over potatoes and peppers, stirring frequently. Cook until eggs are no longer runny.
6. Grab some fresh bread and dig in!