- Prep Time:
- 5 min
- Cook Time:
- 10 min
medium onion, thinly sliced
small red potato, cubed and cooked
medium carrot, chopped and cooked
cooked green peas or frozen peas, thawed
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.