Homemade "Squibnocket" Eggs

This week has felt really long!  It's my first full week back at work since the holidays, and I'm exhausted.  Luckily, we get Monday off.  Hooray MLK Day!  Things have really picked up for me at work, meaning that I haven't been able to get home as early as I'd like.  After staying nearly an hour later dealing with an unexpected issue, I was VERY hungry by the time I got home.  We had a few vegetables leftover from our lo mein last week, so I decided to try my hand at making one of our favorite brunch dishes.  Breakfast for dinner?? Yes, please!  This recipe is based on the Squibnocket scrambled eggs served at The Carlyle in Shirlington (a great brunch place!). 

Homemade "Squibnocket" Eggs
1/4 Onion, chopped 
2 Handfuls Mushrooms, chopped
2 New Potatoes, cooked and chopped
5 Eggs
Splash of Milk
1/3 Cup Grated Cheese
Butter
Salt 
Pepper


Melt a small amount of butter in a skillet.  Add the onions and cook until translucent.  Push the onions toward the outer edge of the pan.  Add more butter and the mushrooms.  Cook until soft.  Add the chopped potatoes and season to taste with salt and pepper.  In a small bowl, beat the eggs with the milk.  Push the vegetables in the skillet toward the edge of the skillet and add butter to the middle of the pan.  Pour in eggs, and cook until almost done.  Mix in the vegetables and add half of the cheese.  Remove from the burner.  Serve eggs topped with the remaining cheese.  (Makes 2 large servings)

Despite somehow setting off the fire alarm while cooking this dish, it ended up being quite tasty.  It's nice to cook a meal that has great protein and vegetable content.  But mostly, it's nice to be able to throw something together quickly when I've already had an exhausting workday.