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This scrambled egg dish tastes great any
night...or day of the week.
Saturday Night Scrambler
- 2 potatoes
3/4 cup chopped onion
1/4 cup butter - divided use
12 large eggs, beaten
3/4 teaspoon Italian seasoning
1 1/4 teaspoons salt
1/8 teaspoon freshly ground pepper
1 cup plain yogurt
1/2 cup shredded Swiss cheese
- Boil peeled potatoes in a saucepan until
tender, about 15 minutes; dice and set aside.
- In a large skillet over medium-high heat,
sauté chopped onion and the diced potatoes in half the
butter until onions are starting to brown, about 7 minutes; remove
and set aside.
- Add remaining butter to the skillet and
stir in beaten eggs, Italian seasoning, salt, pepper and yogurt.
Cook over low to medium heat, stirring gently. Just before the
eggs set, stir in the onions and potatoes. Remove from the heat
and sprinkle with shredded Swiss cheese.
Makes 6 servings.
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