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From Dorothy McNett's Recipe Book at www.dorothymcnett.com. In case the chef bails, the restaurant is closed, no money for the country club brunch, mom is sick, and dad can't cook......
CLEAN OUT THE REFRIGERATOR!
In large saute pan or skillet, heat oil or butter. Finely chop the onion and garlic. Saute a few minutes, then add the cooked diced potatoes, diced meat or seafood, and any vegetables on hand. Cook and stir to heat thoroughly. Season with salt and pepper. Push the ingredients to the edges of the pan, add a tiny bit more oil. Reduce to medium heat. Whisk the eggs gently, adding a little salt, pepper and hot sauce if desired. Pour into the center, and cook gently. When they are nearly set, incorporate with the other ingredients. Garnish and serve.
Recipe created 2004-06-26.