Categories: Breakfast
Ingredients
- 1 Tbsp. olive oil
- 1 lb. baking potatoes (about 3), halved, thinly sliced.
- 1 onion, coarsely chopped
- 1 can (14.5 oz.) italian style diced tomatoes, undrained.
- 8 eggs, beaten
- 1 cup Kraft shredded cheddar cheese
- 1/2 tsp. dried basil leaves
Directions
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Heat oil in large nonstick skillet on medium heat. Add potatoes and onions; cover. Cook 16 to 18 minutes or until vegetables are tender and golden brown, stirring occasionally. Stir in tomatoes.
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Pour eggs over vegetable mixture (do not stir). Cover; cook 12 to 14 minutes or until eggs are set.
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Top with cheese and basil, cook, covered 2-3 minutes or until cheese is melted.