Quick Egg & Potato Scrambleeggs, vegetables 1 fresh idaho potato, pared and diced 1/2 cup chopped onion 1/2 cup chopped green or red pepper 6 eggs 1/3 cup milk 1/2 teaspoon salt 1/8 teaspoon pepper dash garlic powder In 9 inch microwave-safe pie plate combine potato, onion and green pepper. Cover loosely with plastic wrap; cook on High 7 to 9 minutes or until potatoes are tender. Mix together remaining ingredients. Pour over potatoes. Loosely cover with waxed paper; cook on High 4 to 6 minutes or until eggs are just set as desired, stirring twice. Let stand 2 minutes. Makes 4 servings. From the files of Al Rice, North Pole Alaska. Feb 1994 |
