Ingredients
- 1 large baking potato
- 6 eggs
- 1 tomato, sliced
- 1/2 tsp ground black pepper
- 1/4 cup chopped fresh parsley
- 2 tbs olive oil
- 1 onion, chopped
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped fresh mushrooms
- 1/2 cup chopped chicken
- 1/4 cup shredded Cheddar cheese
- 1 tsp salt
Directions
Bring a medium pot of salted water to a boil. Add potato and cook until tender but still firm at least for 15 minutes. Drain, cool, peel and slice the potato. Preheat oven to 350 degrees F (175 degrees C). Beat the eggs and add salt, pepper and parsley. In a cast iron skillet, heat olive oil over medium-high heat. Saute onion and red pepper until soft, then stir in mushrooms. When mushrooms start to shrink, add the chopped chicken, potato and tomato slices. Pour in the egg mixture; gently stir to combine it. Sprinkle cheese on top of eggs and place skillet in preheated oven. Bake until eggs are firm, about 10 to 15 minutes. Allow to cool briefly before serving.
