Ingredients
Scale
- 1 teaspoon olive oil
- 1 potato, cooked, peeled & chopped
- 1/4 cup zucchini, sliced and chopped
- 1/4 cup crookneck or yellow summer squash, sliced & chopped
- 1/4 cup onion, peeled & chopped
- 3 – 4 eggs
- Red Robin seasoning & fresh ground pepper
- a sprig of fresh tarragon, chopped fine (or other fresh herb)
- 1/2 – 1 jalapeno, chopped fine
- About 1 cup shredded cheese (I used cheddar & mozzarella)
- 1 – 2 slices of bacon, cooked & crumbled
- 1 medium tomato, cored & chopped
- fresh snipped chives
Instructions
- Heat the pan over medium heat till it’s hot (if you’re using a Tfal pan, you’ll know when the dot turns red), then add the olive oil, potato, zucchini, squash, and onion and sautee, stirring frequently, until the onions are soft and translucent and the squash is tender.
- Meanwhile whisk together the eggs in a bowl until frothy, then stir in the seasonings, tarragon and jalapeno.
- Remove the veggies from the pan and pour the eggs on bottom. Sprinkle on the sauteed veggies, cheese, bacon and then the tomato on top. Cover the pan and reduce the heat to medium low. Cook for about 10 minutes or so or until the cheese is melted and the eggs are done in the middle.
- Sprinkle with fresh snipped chives and serve with a spatula, to cut it into wedges.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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