 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 2 |
|
Adaptation of a recipe I saw on a cooking show a few years ago. I've listed exactly what I used on this occasion but of course a lot of variations are possible and different styles of cheese may be used. Ingredients:
6 large eggs |
1 medium potato, grated |
1 tablespoon parsley, diced |
100 g ham, virginian sliced and diced |
1/4 teaspoon ground black pepper |
1/4 teaspoon sage |
1 medium onion, finely diced |
1 tablespoon butter |
2 button mushrooms, sliced |
2 cherry tomatoes, sliced |
1/4 green capsicum, diced (green pepper) |
1/4 red capsicum, diced (red pepper) |
2 teaspoons parmesan cheese |
100 g cream cheese, finely diced |
Directions:
1. Whisk eggs in a medium bowl.
2. Add grated potato, parsley, ham, pepper, sage and onion to bowl and mix.
3. Melt butter in pan over medium heat and add mixture, set temperature so it is just bubbling.
4. Evenly spread mushrooms, tomato, capsicum and cheeses over top.
5. Cook without turning until top is starting to firm, around 30 minutes.
6. If required flip over and cook other side around one minute to set egg.
7. Serve cut in half without folding.
|
|