Breakfast scramble

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Butter or margarine
1½ cup Red potatoes -- cooked &
Diced
1 cup Cooked chicken -- finely
Chopped
2 tablespoons Green onion -- thinly
Sliced
¼ cup Red bell pepper -- diced
6 Eggs
2 tablespoons Water
⅛ teaspoon Hot pepper sauce
¼ teaspoon Lemon pepper
¼ teaspoon Dried dill weed
Salt
Sour cream

Directions

Melt butter in a wide frying pan over medium high heat. Add potatoes; cook, turning occasionally with a spatula, until lightly browned, about 5 minutes. Reduce heat to medium-low and scatter chicken, onion and bell pepper over potatoes; cook for about 1 more minute.

Meanwhile in a small bowl, beat eggs, water, hot pepper sauce, lemon pepper and dill weed until blended. Pour egg mixture over potato mixture. When edges begin to set, gently lift with spatula to let uncooked egg flow underneath; repeat until eggs are done to your liking. Season to taste with salt; top with sour cream, if desired.

261 calories and 15 grams fat.

Recipe By : Sunset All Time Favorite Recipes From: Meg Antczak Date: 10-12-95 (21:14) (159) Fido: Cooking

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