Ingredients
8
eggs
1/2
teaspoon salt
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
1
can (1 3/4 oz) shoestring potatoes (1 1/4 cups)
1/2
cup shredded Cheddar cheese (2 oz)
Preparation
In medium bowl, beat eggs and salt with fork or wire whisk; set aside. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook bell peppers and onion in oil about 5 minutes, stirring occasionally, until tender. Spread vegetables evenly in skillet.
Pour eggs 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.
