- 2 tablespoons olive oil
- 2 small red potatoes – thinly sliced
- 1 yellow onion – chopped
- 1 green pepper – chopped
- 2 cloves garlic – minced
- Dash of freshly ground pepper
- Dash of basil
- Dash of oregano
- 4 eggs – lightly beaten
- ¼ cup parmesan “cheese”
- 3 tablespoons water
In a large skillet, heat olive oil over medium heat. Add potatoes, onion, pepper, garlic, pepper, basil, and oregano. Sauté, stirring occasionally, until vegetables are tender, between 5 to 10 minutes.
**feel free to substitute with other vegetables that you have on hand such as tomatoes, broccoli, mushrooms, scallion, or zucchini.
In a medium-sized bowl, combine eggs with parmesan “cheese” and water. Pour mixture over cooked vegetables. Cover pan, but leave cover tilted so the steam can escape. Cook over medium heat until eggs are set, the edges have browned slightly and pulled away from the side of the pan, 6 to 8 minutes. Slice into wedges and serve.