¼ cup Parmesan cheese, divided
Parsley for garnish
Place whipping cream in medium mixing bowl & beat whipping cream until frothy; add all four eggs & continue to beat until blended. Add dried basil, dried oregano, chopped roasted red peppers, ½ teaspoon salt & grated Italian four-cheese blend. Give mixture a quick stir with wooden spoon to combine. Set aside.
Place butter in skillet over medium high heat. Add hash brown potatoes and chopped sweet onion. Sprinkle with remaining ¼ teaspoon salt. Sauté until lightly browned.
Turn heat to medium; add egg mixture. Stir gently until eggs cook thoroughly (to the dry stage).
Remove from heat & place equal amounts onto four plates. Place 1 tablespoon freshly grated Parmesan cheese on top of each of the four servings.
Garnish with fresh parsley sprigs or sprinkle fresh chopped parsley leaves over entire plate.
Calories per serving: 240
Substitutions: 1 cup of potatoes, cut into ¼-inch cubes, for hash browns; ¼ shallots, finely chopped, for sweet onions; Cheeses of choice
Add about 1 to 2 tablespoons each finely chopped mushrooms and green or red bell peppers for a completely different dish.
Author: Dr. Jacquelyn P. Horne