Egg & Potato skillet supper

1. 1

   Use a thick skillet....adjust the amount of ingredients based on size of your skillet.

2. 2

   Mine is based on a 12 inch skillet.

3. 3

   Cook off the bacon, pat the grease off and chop into 1 cm pieces.

4. 4

   Heat your thick skillet, melt half the butter, add potatoes, cook over medium heat for 5 minutes or until tender.

5. 5

   Add zucchini and green onions cook for another 2 minutes.

6. 6

   In a large bowl add eggs, salt&pepper, tabasco sauce.

7. 7

   Beat eggs and mix well.

8. 8

   Add cooked vegetables, mix well.

9. 9

   Wipe out skillet, melt remaining butter.

10. 10

    Pour in egg mixture, reduce heat to medium-low, cook shaking pan occasionally until bottom firms up and brown's slightly.

11. 11

    Cover and cook for 6-7 minutes or until top is firm.

12. 12

    Be sure to keep lightly shaking the skillet occasionally.

13. 13

    Cut into wedges and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.