Source: dLife

Scrambled eggs with red potatoes and bacon, a wonderful brunch!

Servings

1 lb cooked baby red potatoes , cubed
6 eggs
0.33 cup fat free milk
0.25 tsp salt
0.12 tsp black pepper
2 tbsp canola oil (or butter)
4 fresh green onions , sliced
5 piece Bacon, cured, pan fried , crispy cooked and crumbled

1 In medium-size bowl, beat eggs, milk, salt and pepper with fork or wire whisk, until well mixed; set aside.
2 Heat oil in 10 inch skillet over medium high heat.
3 Cook potatoes in oil 3 to 5 minutes, turning occasionally, until potatoes are light brown.
4 Stir in onions. Cook 1 minute, stirring frequently.
5 Pour egg mixture over potato mixture. As egg mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom; avoid constant stirring.
6 Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Sprinkle with bacon.

To cook baby red potatoes: heat 1 inch water to boiling in 2-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat to medium-low. Cover and cook 6 to 8 minutes (or until potatoes are tender), drain. Try using turkey bacon, it has less fat.