2 Tablespoons extra virgin olive oil
3 Tablespoons finely chopped white onion
2 medium baby red potatoes, small dice
Pinch of salt and pepper (I like big pinches, but everyone is different on saltiness)
¼ teaspoon dried parsley flakes
1 Tablespoons extra virgin olive oil
2 Tablespoons finely chopped red bell pepper
2 Tablespoons finely chopped white onion
2 Tablespoons milk
Pinch of salt and pepper to taste
Pinch of garlic salt seasoning (Lawrys or Spice Hunter is great)
¼ Cup shredded Cheddar Cheese
1 piece buttered toast of choice
2 strips bacon, cooked and crisped (I get the precooked bacon at Costco and hit it in the microwave for 60 seconds, it’s great!)
¼ Cup salsa of choice
1. Heat olive oil in a small skillet over medium heat. Add onions, potatoes, salt, pepper and parsley. Cook and stir frequently for 10-12 minutes or until cooked through and slightly golden on edges.
2. Heat olive oil in medium skillet over medium heat. Saute red bell pepper and onion for 3-5 minutes, until softened. Whisk eggs, milk, salt, pepper and garlic salt in a medium bowl. Pour into hot skillet. Cook and stir with rubber spatula until cooked through. Sprinkle with shredded cheese, remove from heat.
3. Serve with toast, crisped bacon and a side of salsa.
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