Egg Souffle Breakfast
Ingredients:
- 4 Eggs
- ½ bag of Shredded Potatoes
- Asparagus – or fresh Veggies in season
- Olive Oil
- Salt and Pepper
Directions:
Add olive to a pan on a medium flame.
Once the pan is warm add your shredded potatoes and make sure it’s a thick layer. About an inch high.
Wait till one side is golden brown.
Then flip to the other side .
Crack your eggs in a cup and then pour over the top.
Place your veggies on top of everything.
When the bottom is golden brown flip it over again using a plate to help you.
It should only be a minute longer till it’s evenly and perfectly cooked.
Put on your plate and enjoy. I like to a bit of salt and pepper to the mix : )
