| | Directions | 1. Heat oil in large ovenproof nonstick skillet on medium heat. Add onion, bell pepper and potatoes; cook and stir 4 minutes. Reduce heat to medium-low.
2. Beat eggs, milk, basil, salt and pepper in medium bowl. Stir in sausage. Pour into skillet. Cook without stirring 5 minutes or until eggs are set on bottom. Sprinkle with cheese.
3. Broil 4 to 5 minutes until eggs are set and cheese is lightly browned. Sprinkle with additional basil, if desired.Test Kitchen Tip: Wrap the skillet handle in foil if your skillet is not ovenproof. |
|
|
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 6
|  | | Ingredients | | - | | 1 tablespoon olive oil |
| - | | 1 medium onion, chopped |
| - | | 1 cup coarsely chopped red and/or green bell pepper |
| - | | 1 cup refrigerated shredded potatoes |
| - | | 6 eggs |
| - | | 1/4 cup milk |
| - | | 1 teaspoon McCormick® Basil Leaves |
| - | | 1/4 teaspoon salt |
| - | | 1/4 teaspoon McCormick® Black Pepper, Ground |
| - | | 1 cup crumbled cooked sausage |
| - | | 1 cup shredded mozzarella cheese |
| |
| | Nutrition (per serving) | Calories: 280 Calories
Fat: 20 Grams
Protein: 15 Grams
Cholesterol: 245 Milligrams
Carbohydrates: 10 Grams
Sodium: 486 Milligrams
Fiber: 2 Grams
|
| |
