I remember when I was a child coming home for dinner, my mom would have her big cast iron pan filled with potatoes, eggs, peppers and onions cooking on the stove. This was one of the meals served in my house on Fridays when we could not eat meat.  She would serve it with a nice crusty loaf of Italian bread.  I’ve taken this traditional recipe and added my own spin on it by adding fresh basil and garlic.

 Italian Potatoes, Peppers & E

Serves 4

Ingredients 

6 organic eggs

2 Tbs organic heavy cream

1/4 cup extra virgin olive oil

1 medium organic vidalia onion, rough chop

2 large organic potatoes, sliced about 1/4” (I use Yukon Gold and I don’t have to peel them because the skin is very thin. If using russet you have to peel them)

1 medium organic red bell pepper, chopped

1 large organic garlic clove, diced

8 organic basil leaves, chiffonade

Kosher salt &  fresh ground black pepper to taste

Instructions 

In a medium bowl whisk eggs and heavy cream and set aside.

In a deep pan over medium heat add oil, potatoes, salt, pepper and sauté potatoes for 10 minutes then add onions and bell peppers cook until softened about 10 minutes. and turn up heat to medium high and cook until potatoes are browned. Lower heat, add garlic, cover pan and simmer about 5 to 8 minutes more. Remove lid make sure potatoes are fork tender and add basil and eggs season with more salt and pepper stirring/scrambling  until eggs are cooked and no longer runny.

Serve with crusty bread.