This is a well rounded meal with a fruit smoothie:)This was super easy to make. My family likes having breakfast for dinner. The recipe calls for 4 eggs but I only cooked two to meet my families needs.
1 small onion, finely chopped
1/4 tsp dried rosemary
1/4 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
2 tsp butter
2 tsp olive oil
4 eggs
1/4 cup shredded cheese
1 large sweet potato, peeled and cut into 1/2-in. cubes
1 large Yukon Gold potato, cut into 1/2-in. cubes
1 medium red potato, cut into 1/2-in. cubes
1. In an ovenproof skillet, saute the potatoes, onion and seasonings in butter and oil until vegetables are golden brown and tender. With the back of a spoon, make four wells (I only made two) in the potato mixture; add an egg to each well. Remove from the heat; sprinkle with cheese.
2. Broil 3-4 in. from the heat for a few minutes or until eggs are completely set.
1/4 cup shredded cheese
1 large sweet potato, peeled and cut into 1/2-in. cubes
1 large Yukon Gold potato, cut into 1/2-in. cubes
1 medium red potato, cut into 1/2-in. cubes
1. In an ovenproof skillet, saute the potatoes, onion and seasonings in butter and oil until vegetables are golden brown and tender. With the back of a spoon, make four wells (I only made two) in the potato mixture; add an egg to each well. Remove from the heat; sprinkle with cheese.
2. Broil 3-4 in. from the heat for a few minutes or until eggs are completely set.
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