This is a good dish to use up leftover turkey and/or vegetables. It can be served for Breakfast, Lunch or Dinner!
2 small White or Red Rose Potatoes
¼ cup Sun-dried Tomatoes, packed in oil
1 sprig fresh Basil, minced
1 Tbsp. Olive Oil
½ cup Red Onion, diced
½ cup sliced Mushrooms
1 tsp. Salt
½ tsp. Black Pepper
1 cup diced cookedTurkey
½ cup Petit Pois*
2 Tbsps. unsalted Butter
1 cup shredded Cheese
- Place the Potatoes in a small pot, cover with cold water and add 1 tsp. Salt. Bring boil, reduce the heat and cook until fork tender. Drain, cover with cold water.
- When the Potatoes are cool enough to handle, peel and dice; you should have enough to equal 1 cup. (Leftover Thanksgiving dinner potatoes may be used instead)
- Drain the oil from the Tomatoes; save the oil and use for salad dressing or for cooking.
- Heat 1 Tbsps. of the Butter and the Olive Oil in a 10” non-stick skillet. When the foaming subsides, add the Onion and Mushrooms and cook just until soft.
- Add the diced Potatoes and cook until they start to brown.
- Add the Peas (if frozen, defrost and drain first) and cook just until warm.
- Crack the Eggs into a medium-size bowl and beat with a whisk; add the minced Basil to the Eggs.
- Pour in the Egg mixture. Cook over low to medium heat until the Eggs are almost set but still moist on the surface. About 5 – 7 minutes. While the Eggs are cooking, lift the edges and tilt the pan to allow the uncooked Egg to run to the bottom of the skillet
- When the Eggs are set on the bottom but still semi-liquid on top, slide onto a heat-proof
platter and sprinkle with the shredded Cheese.
- Place under the broiler until the Cheese melts. About 2-3 minutes.
- Cut into wedges to serve. Serve with leftover Turkey Dressing and Cranberry Sauce.
Yield: 4 Servings
* Any leftover Thanksgiving Vegetable may be used in place of the peas. Be sure to dice them first.