CHEESY POTATO & EGG SKILLET
1 Tbsp. canola oil
1 lb. baking potatoes, halved, & thinly sliced
1 small onion, diced
1 (14.5 oz.) can Italian-style diced tomatoes
8 eggs, beaten well
1 c. cheddar cheese, shredded
1/2 tsp. dried basil leaves, slightly crushed between your fingersHeat the oil in a large nonstick skillet over medium heat. Add the potatoes and onions: cover and cook for 16-18 minutes or until the potatoes are tender and golden brown.
Stir this occasionally as it cooks. Add the canned tomatoes.
Pour the beaten eggs over the vegetable mix but do not stir.
Cover: cook an additional 12-14 min or until the eggs are set. Top with the crated cheese and crushed basil, replace the cover for 2-3 minutes, or until the cheese is melted.
I love this dish with salsa served on the side.
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