Quick Info

⏱️ 100 min • 🍽️ 4 servings • ⭐ 100%

Nutrition

550 cal • 16g protein • 37g carbs • 38g fat

Tags

[Gluten-Free] • [Healthy] • [Vegetarian] • [Easy] • [Breakfast] • [Brunch] • [Dinner] • [Lunch]

Ingredients

• 2 medium-sized russet potatoes
• 1 large Vidalia onion
• 2 medium red bell peppers
• 1 large portobello mushroom
• 4 ½ tbsp extra virgin olive oil
• 1 pat salted butter
• 2 tbsp salt
• 2 tbsp pepper
• 2 tbsp freshly-chopped basil
• 6-8 large eggs
• 2 tbsp half-and-half
• ½ tsp salt
• 1 tsp pepper
• ½ tsp adobo
• 1 tbsp fresh basil
• 1 tsp parmesan cheese
• ¼ cup diced, fresh mozzarella

Instructions Preview

1. On a small baking sheet, cut your potatoes…
2. Drizzle 2 tbsp olive oil over potatoes and…
3. Next, add 1 tbsp freshly-chopped basil int…

…and 14 more steps

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Recipe by: Anthony Ashmore • From: Tasty