"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Egg Scramble Recipe

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This recipe for Egg Scramble, by , is from TasteBUDS, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Andrea Ediger

Category:
Category:

Ingredients:  
Ingredients:  
3 c. frozen O'Brien potatoes
2 tsp canola or olive oil
8 eggs
1/3 c fat free sour cream
1/4 c 1% or fat free milk
1/2 tsp onion salt
1/4 tsp garlic salt
1/2 cup cooked ham or bacon, diced - Optional
1/8 tsp pepper
1 c shredded cheddar cheese
About a dozen Fajita or 10 soft taco size flour tortillas (low carb, if you like)

Directions:
Directions:
In a large skillet, cook O'Brien potatoes as directed on package. (Add ham or bacon if desired).
Meanwhile, in a blender, combine eggs, sour cream, milk, onion salt, garlic salt & pepper. Cover & process until smooth. Pour over potato mixture; cook & stir over medium heat until eggs are completely set. Sprinkle with cheddar cheese. Spoon into warmed tortillas.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15-20 minutes
Personal Notes:
Personal Notes:
Instead of putting bacon or ham into this recipe, we like to tuck 1/2 a piece of cooked turkey bacon into the tortilla on top of the egg scramble. This works great when our vegetarian friends & relatives are joining us. One recipe is proportioned perfectly for our family of 5 (including 2 teen/tween-age boys), but double for company. Serve with fresh fruit or smoothies for a rounded meal.

 

 

 

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