BREAKFAST POTATOES

When we first got married, Gary could make a pretty good peanut butter & jelly sandwich ... but not much else. Lately, he’s proven to be quite handy in the kitchen. This recipe is totally his creation and one of my favorite breakfast menu items.

1. In a large skillet, heat 1 Tbsp olive oil over medium-high heat and sauté:

¼ cup diced red pepper

2 mushrooms, sliced

¼ cup chopped yellow onion

1 garlic clove, minced

2. Remove from heat and keep warm.

3. In same skillet in 1 Tbsp olive oil over medium-high heat, add 2 small red potatoes diced with skins on. Stir occasionally until potatoes are tender crisp, 4-5 minutes.

4. Remove from heat and keep warm with sautéed vegetables.

5. In same skillet over medium heat, scramble:

          ½ cup Egg Starts

6. Add to skillet with cooked eggs:

Sautéed vegetables

Cooked potatoes

1 cup frozen corn

½ tomato, diced

7. Stir just until heated through. Makes 2 heaping portions, which the husband should serve to the wife. :)