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*

4 Eggs

2 Tbsps. unsalted Butter

1 cup shredded Cheese



  1. 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.
  2. 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)
  3. Drain the oil from the Tomatoes; save the oil and use for salad dressing or for cooking.
  4. 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.
  5. Add the diced Potatoes and cook until they start to brown.
  6. Add the Peas (if frozen, defrost and drain first) and cook just until warm.
  7. Crack the Eggs into a medium-size bowl and beat with a whisk; add the minced   Basil to the Eggs.
  8. 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
  9. 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.
  10. Place under the broiler until the Cheese melts.  About 2-3 minutes.
  11. 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.                       



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