MMMMM----   Recipe via Meal-Master (tm) v8.06

      Title: Italian Egg Scramble
 Categories: Potatoes, Herbs, Vegetables, Cheese
      Yield: 4 Servings

      2 lg Red potatoes; diced
      1 tb Olive oil
    1/8 ts Garlic powder
    1/8 ts Dried basil
    1/8 ts Dried oregano
      2 tb Butter
    1/4 c  Red onion; diced
      5 lg Eggs
      2    Tomatoes; diced
      2 c  Baby spinach
      2 tb Fresh basil; jullienned
    1/4 c  Feta cheese; crumbled

  Set the oven @ 400°F/205°C.

  Toss the diced potatoes with the olive oil, garlic powder, basil,
  and oregano. Spread onto a baking sheet and roast until fork
  tender, about 20 to 30 minutes.

  Once the potatoes are done, heat a large skillet on medium-low. Add
  the butter and red onion. Cook for 3 to 4 minutes until the onion
  is soft. Add the five eggs and gently push until almost cooked
  through. Add the roasted potatoes, tomatoes and baby spinach and
  fold in until the eggs are cooked through.

  Remove from heat and add the basil and feta before serving.

  Recipe by Emily Weeks, RDN, LD

  RECIPE FROM: https://zenandspice.com

  Uncle Dirty Dave's Kitchen

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