Start with a HOT pan, and add olive or canola oil. CAREFULLY add shredded potatoes, choopped tomatoes, diced green peppers, anything you like, really.
When vegetables are almost done, scramble 3 eggs with a tablespoon or so of sour cream or yogurt. Blend until large bits of sour cream are dispersed evenly.
Add salt and pepper to taste and add to pan of cooked vegetables. Swirl around so eggs cover the entire pan, and then cover. Lower heat to medium, and cook for a couple of minute or two. Add diced cream cheese and/or cubed cream cheese, and cover again. Continute to cook for about 5 more minutes and check - when eggs is fluffy, remove from heat.
The secret is hot pan to start and then lower the heat so they don't burn. I don't flip them over, because they are usually pretty just the way they are. I cut them in half, or even quarters, and then serve, topped with more sour cream and a little green onion. Leftovers refrigerated well for a quick lunch the next day.
When vegetables are almost done, scramble 3 eggs with a tablespoon or so of sour cream or yogurt. Blend until large bits of sour cream are dispersed evenly.
Add salt and pepper to taste and add to pan of cooked vegetables. Swirl around so eggs cover the entire pan, and then cover. Lower heat to medium, and cook for a couple of minute or two. Add diced cream cheese and/or cubed cream cheese, and cover again. Continute to cook for about 5 more minutes and check - when eggs is fluffy, remove from heat.
The secret is hot pan to start and then lower the heat so they don't burn. I don't flip them over, because they are usually pretty just the way they are. I cut them in half, or even quarters, and then serve, topped with more sour cream and a little green onion. Leftovers refrigerated well for a quick lunch the next day.