Course : Cheeses
Serves: 4
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2 tablespoons vegetable oil
1/2 medium green bell pepper cut into 1 inch strips
1/2 medium red bell pepper cut into 1 inch strips
1 medium onion sliced
8 large eggs
1/2 teaspoon salt
1 can shoestring potatoes (1 1/2 ounces)
1/2 cup shredded cheddar cheese

Preparation / Directions:

Heat oil in 12 inch nonstick skillet over medium-high heat. Cook bell peppers and onion in oil about 5 minutes, stirring occasionally, until tender. Spread vegetables evenly in skillet. Beat eggs and salt. Pour over vegetables; reduce heat to low. Cover and cook 7 to 9 minutes or until eggs are set; remove from heat. Sprinkle with potatoes and cheese. Cover and let stand about 2 minutes or until cheese is melted. Cut into wedges.


Nutritional Information:

248 Calories (kcal); 20g Total Fat; (74% calories from fat); 14g Protein; 1g Carbohydrate; 389mg Cholesterol; 465mg Sodium

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