Egg and Potato Scramble

HE-0044 Revised February 2003. Evelyn F. Crayton, Extension Foods And Nutrition Specialist, Professor, Nutrition And Food Science, Auburn University. Originally prepared by Virginia H. Marable, former Specialist, Educational Methods, and Fariss Pricket, former 4-H Specialist—Foods and Nutrition.

Egg and Potato
Scramble

This recipe makes enough for 6 people.

What you use

¼ cup cooking oil 4 eggs

2 or 3 potatoes ¼ cup milk

1 teaspoon salt

Your family is happier when you cook good food.

A good diet has meat, eggs, cheese, or dry beans or peas every day.

It also has vegetables and fruits.

A good diet has milk and cereals.

For more information, contact your county Extension office. Visit http://www.aces.edu/counties or look in your telephone directory under your county's name to find contact information.

Issued in furtherance of Cooperative Extension work in agriculture and home economics, Acts of May 8 and June 30, 1914, and other related acts, in cooperation with the U.S. Department of Agriculture. The Alabama Cooperative Extension System (Alabama A&M University and Auburn University) offers educational programs, materials, and equal opportunity employment to all people without regard to race, color, national origin, religion, sex, age, veteran status, or disability.

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