KC in your kitchen: Breakfast dinner!!

Who doesn't love breakfast dinner?? It's delicious, simple and comforting! Using the fresh veggies I have around the house, I created something that is fresh and more delicious than any restaurant will serve me!

Read this recipe all the way through before beginning!!! There is some multitasking going on!

Ingredients:
4 eggs
milk
salt
pepper
1/4 cup shredded cheddar cheese
5 potatoes (I used regular old Idaho baking potatoes)
3 green peppers
2 small onions
1 tomato
1/3 tsp Italian Seasoning
1/4 tsp EVOO

1. Break the eggs into a bowl, add a splash of milk (about 1/3 tsp), a pinch of salt and pepper. Literally, pinch a small amount of salt and pepper and add it to your bowl. Whisk so all the ingredients combine.

2. Take one green pepper, one onion and the tomato. Diced them into small pieces. I salt and pepper my tomatoes before I start cooking them so the flavor really bursts.

3. Set all ingredients aside. Clean your potatoes. Cut them into quarters, length wise. Then cut the quarters into bite size pieces.

4. Cut the remaining peppers into strips.

5. Slice the onion in half. Lay flat on your cutting board and then slice cut vertically into nice hearty slices. They can be a little bigger. They will cook down but give the dish great flavor.

6. In a big pan, put 1/3 tsp of olive oil. Once it's heated, add your pepper and onions. They should sizzle when they hit the pan. Sauté them for a few minutes. Then, add your potatoes. Salt and pepper the dish generously. Potatoes absorb salt so it may take a few times to get it right. Add your Italian Seasoning. Cover your dish with a lid. This will quicken the cooking of the potatoes. 10 minutes in, take the lid off and let the potatoes cook. Be sure to stir the pan often so the potatoes won't stick to the pan. Cook until all the potatoes look brown and toasty.

7. 15 minutes into your potatoes, you should start cooking your egg. In a smaller pan, put 1/4 tsp of olive oil. Once hot, add your peppers, tomatoes and onions. Cook them until the onions are almost translucent AKA see through. Then, add your egg mixture.

8. Cook your egg for a few moments. I take my spatula and put the sides in so the uncooked part can flow over and cook. I don't make my eggs/omelets folded perfectly like restaurants. I mean, I am completely capable of doing it. I just don't eat them that way. I make sure all parts of the egg touch the pan by flipping the egg with my spatula. It may fall apart, whatever. It still tastes amazing. Once cooked to your liking, sprinkle your cheese on top. Take off the heat and cover with a lid so the cheese can melt.