Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
You're reading one of recipes available free. Full library with Gastronome.
In a nonstick skillet, cook diced potato in water over medium heat for 2 minutes, covered. Add onions, bell pepper, and a dash of salt& pepper and simmer, covered, 2 more minutes (adding a little water if neeed to keep things from sticking). Beat eggs with 1 Tbsp of cold water and set near the stove. Remove lid and continue cooking veggies to allow any remaining water to cook off, watching closely. As soon as the water is gone, add the oil and butter and let it heat until you hear a sizzle sound, stirring to coat. Add the eggs to the pan, stirring gently& fluffing with a fork or spatula to make curds as for scrambled eggs. Once eggs are almost cooked through,turn off heat and add cheese, jalapeno, pimiento, and about 1/2 tsp each salt& pepper (or to taste), stirring gently just to mix. Remove from heat and place cover on top briefly to melt cheese, then serve immediately.
RecipeNLG
Recipes1M
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Enameled cast iron saucier — risotto, polenta, cream sauces
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Enameled cast iron saucier — risotto, polenta, cream sauces