Skillet Scramble of Grilled Potatoes and Asparagus

From the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart

Serves

4

Introduction

Omelets are an elegant way to make use of leftover foods. A scramble is a simpler way to do the same thing. There aren’t many meals that are as quick and tasty. Serve with a good loaf of crusty bread.

Ingredients

	4	Tbsp. (½ stick) unsalted butter
	1	red bell pepper (about 6 ounces), seeded, deribbed, and cut into ½-inch dice
	1	small red onion ( 3 to 4 ounces), cut into ¼-inch dice
	12	Grilled Baby Potatoes, quartered
	8	spears Grilled Asparagus
	¼	cup fresh thyme leaves, minced
	12	large eggs
	½	tsp. hot pepper sauce
	¼	tsp. salt

Steps

1. In a 12-inch nonstick skillet, melt the butter over medium heat and sauté the pepper and onion until soft but not browned, about 5 minutes. Add the potatoes, asparagus, and thyme leaves. Cook, stirring occasionally, until the potatoes are warm in the center (try one), about 5 minutes.
2. In a medium bowl, beat the eggs, hot pepper sauce, and salt together just until blended. Pour them into the pan and cook, stirring almost constantly, until the eggs are softly set. Serve at once on gently warmed plates.

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