Foto: RecipeGirl
Ingredients
- 1 tablespoon vegetable or canola oil
- 2 cups frozen hash brown potatoes
- ½ cup finely chopped zucchini
- ¼ cup finely chopped sweet onion
- 6 large eggs
- ¼ cup milk
- ½ cup chopped tomatoes
- salt and pepper
- 1 cup shredded cheddar cheese
Steps
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In a medium skillet heat the oil over medium-heat. Add the hash browns and cook for a few minutes until heated through, stirring occasionally. Stir in the zucchini and onions. Cover and cook over medium heat for 6 to 7 minutes, stirring occasionally.
-
In a medium bowl, whisk together the eggs, milk, salt and pepper. Pour the mixture evenly over the hash browns; using spatula, poke the hash browns in several places to help the mixture seep through to the hot skillet. Sprinkle the tomatoes on top. Sprinkle with salt and pepper.
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Cover the skillet, and cook over medium-low heat for 6 to 7 minutes or until the eggs are just about set.
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Sprinkle the cheese on top. Cover and cook for 2 to 3 minutes or until the cheese is melted.
-
Loosen the edges and cut into wedges.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (22% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| vegetable or canola oil | 1 tablespoon | - | - |
| frozen hash brown potatoes | 2 cups | - | - |
| finely chopped zucchini | 0.5 cup | - | - |
| finely chopped sweet onion | 0.25 cup | - | - |
| eggs | 6 large | - | - |
| milk | 0.25 cup | - | - |
| chopped tomatoes | 0.5 cup | Rp 12.000/kg | Rp 1.422 |
| salt and pepper | - | - | - |
| shredded cheddar cheese | 1 cup | Rp 30.000/170g | Rp 41.824 |
*Estimated market prices, may vary by region
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