Recipe: Idaho Scramble

This is a recipe I absolutely love to make, and it is super customizable based on what is growing (or not growing) at your house this season!

This recipe will serve 2-4 people with the included measurements. Since it is such a simple recipe, it is very easy to double or even triple if you need to feed a small herd! This recipe also keeps very well in the fridge or freezer, so it is a great meal prep breakfast.

Prep Time: 5 minutes

Cook Time: 15 minutes

You Will Need:

• Large Pan

• Medium Bowl

• Spatula

• Whisk

• Olive Oil (or cooking oil of choice)

• 1 Tbsp Butter

• 1 potato, diced

• 1 onion, chopped

• 6 eggs

• Splash of milk (to make eggs more creamy)

• 1 cup Breakfast Meat of Choice, chopped into bite-sized pieces (optional)

• 1 cup Garden Veggies, chopped into bite-sized pieces (optional)

• Salt to taste

• Pepper to taste

• Garlic powder to taste

Steps:

1. Drizzle olive oil in pan and heat over medium heat.

2. Add the onion, potato, and breakfast meat. Season liberally with salt, pepper, and garlic powder. Let these cook for several minutes, stirring occasionally, until the potatoes are the desired tenderness (test with a fork) and the meat is cooked all the way through.

3. Stir in the butter and add the veggies, if desired. Continue to cook over medium heat until veggies have reached the desired tenderness.

4. In a separate bowl, whisk the eggs and milk together until they are fluffy. Slowly pour the egg mixture into the pan with the rest of the ingredients. Stir frequently until the eggs are cooked to the desired texture and remove from heat.

Serve hot with optional cheese, hot sauce, or salsa on the side!