1-2 small red-skinned potatoes
garlic (optional, but good)
onion (optional, but not as good as garlic)
red bell pepper (chopped)
1 egg per person (plus 1 for the pan)
Tbsp Greek yogurt
cheddar cheese (sliced)
avocado (sliced)
Wash, then cut potatoes into small pieces. The smaller the pieces, the faster they cook. Fry potatoes in pan with garlic, onions, red bell pepper. Cover pan to speed up the cooking process. Mix yogurt into eggs and pour into pan when the potatoes are done. Put cheese and avocado on top. Cover pan and turn down the heat. When eggs are cooked, serve and enjoy!
Note: quantities vary depending on the number of people to serve. An omelet for 2 would use 1 small potato, 1 clove of garlic, 3 eggs, etc. Remember, it all has to fit in one skillet!
Serve with: salsa and/or your favorite hot sauce.