Omelets and scrambled eggs of one variety or another are something we have often on weekends. We appreciated the difference in this egg dish, even tho' the ingredients are not unique. It was the potatoes that gave this distinction, particularly because it gives the eggs more substance, less soft and mushy if you will. I did, however, sort of flip-flop the proportion of eggs and potatoes, using more eggs and less potatoes, only because it doesn't hurt to watch the simple carbs wherever you can! (Plus, *ahem,* we were also having bread...) Because I used baby Yukon Gold potatoes, the skin was very thin and tender, so I didn't peel them. I added minced garlic to the vegetables and a little half-and-half and fresh chopped chives to the eggs. I didn't want the cheese to totally melt into the eggs so I just sprinkled it on when serving. The aroma in this house, even after our meal is done and the kitchen all cleaned up, is still incredible, an indication of just how tasty and flavorful this dish was.
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Omelets and scrambled eggs of one variety or another are something we have often on weekends. ...