Caramelized Onion and Potato Scramble
This scrambled egg recipe is an easy brunch or breakfast that uses just one pan allowing for a quick clean up. Cook scrambled eggs with patience to get those delicious large creamy curds.
- Serves:
- 2
- Prep Time:
- 5 min
- Cook Time:
- 10 min
Ingredients
Nutrition Facts
- Calories
- 308
- Fat
- 14 g
- Saturated Fat
- 4 g
- Trans Fat
- 0 g
- Carbohydrate
- 31 g
- Fibre
- 6 g
- Sugars
- 8 g
- Protein
- 18 g
- Sodium
- 361 mg
- 4 eggs
- ¼ cup ( 60 mL ) milk (1%)
- ¼ tsp ( 1.25 mL ) pepper
- 1/8 tsp ( 0.5 mL ) salt
- 1 tsp ( 5 mL ) vegetable oil
- 1 medium onion, thinly sliced
- 1 small red potato, cubed and cooked
- 1 medium carrot, chopped and cooked
- ½ cup ( 125 mL ) cooked green peas or frozen peas, thawed
Instructions
-
Whisk eggs, milk, pepper and salt. Set aside.
-
Heat oil in large non-stick skillet over medium heat. Add onion; cook, stirring occasionally, until golden and soft, about 5 minutes. Stir in potato, carrot and peas. Pour egg mixture over vegetables.
-
As mixture begins to set, gently move spatula across bottom and sides of skillet to form large, soft curds. Cook until eggs are thickened and no visible liquid egg remains. Serve immediately.