Recipe written by Daniel Efran, based on instructions from Jeremy Halpern of Stuffed Shells fame.
This is the kind of hearty breakfast food that, with some fruit and coffee, gives you steady energy for many hours. It’s pretty good for lunch or dinner, too! You can make several servings at once. For each serving, you will need:
- 2 eggs
- Frozen “tater tots”–about 6 per egg–or a similar amount of other frozen shredded potato product
- 1 pita bread pocket (whole-grain bread sticks with you longer, as well as being healthier)
- Garlic, coriander, and black pepper, to taste
- olive oil or butter
- a big frying pan
- a cookie sheet
Cook the potato product according to the directions. If using tater tots or other clumped-together potatoes, when they’re done smash them with a fork, breaking each one up into a few pieces.
Meanwhile, warm pita in toaster if desired, slice in half, and tease open the pockets.
Heat the oil. Scramble the eggs with the seasonings.
When the eggs are nearly done, add the shredded potato and mix well. Keep scrambling until hot.
Stuff hot mixture into pitas and serve.
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