- Servings: 8-10
|2||â–3 Tbsp Olive Oil|
|1||Yellow Onion, peeled and diced|
|3-5 cloves||Garlic, peeled and diced|
|5 lb bag||Russet Potatoes|
|2 Tbsp||Chopped Fresh Parsley|
|1 tsp||Dried Italian Seasoning|
|Salt & Pepper, to taste|
|1 Tbsp||Fresh Rosemary|
|1-2||Red Bell Peppers|
|1-2 Tbsp||Soy Sauce|
|¼||â–1/2 Lb Shredded Cheddar or Jack Cheese|
Pour about 1 tbsp of the olive oil in a large skillet on medium heat. Add onion and garlic to olive oil, stirring occasionally. Peel the potatoes and cut into pieces about 1 inch square. Add a little more olive oil and the potatoes to the skillet. Add the parsley, Italian seasoning, salt and pepper. Finely grate about 1 tsp of carrot over the potatoes. Use a spatula to regularly turn the potatoes. Cook until the potatoes are soft inside and browned outside, then set aside. Cut carrots lengthwise into 2x1/4x1/2-inch strips. Add the carrots, 1 tbsp of the butter and the rosemary to the skillet. Cook to desired firmness and set aside. Cut the bell pepper, broccoli and zucchini into bite-sized pieces. Add a little more olive oil, the bell peppers, broccoli and zucchini, in that order. Stir-fry with the soy sauce until desired firmness; set aside. Break the eggs into a bowl. Add salt and pepper. Beat with a fork to a uniform yellow. Add water and beat until the top is frothy. Melt the remaining butter in the pan; add the eggs. Scramble until just firm. Mix in the potatoes, carrots, broccoli, zucchini and peppers. Pour the ingredients into a baking dish and sprinkle with shredded cheese. When ready to serve, bake at 350 degrees for 30-40 minutes, until the cheese is a little toasted on top. Remove from oven and allow to cool for a few minutes before serving.
This dish tastes best after it has been refrigerated for a day before putting it in the oven to bake. Traditionally, I prepare it on Christmas Eve and on Christmas morning pop it into the oven. This allows me to serve a hearty and tasty breakfast without missing any Christmas morning activities.