- 1 ½ cups Dehydrated Potato Dices
- ½ cup Dehydrated Red and Green Bell Peppers
- ⅛ cup Dehydrated Onion
- 1 cup Whole Egg Powder
- 1 ½ cups Water
- ⅔ cup Yogurt
- ½ cup Milk
- 1 teaspoon Onion Powder
- ½ teaspoon Granulated Garlic
- ¼ teaspoon Ground Pepper
- 2 cups Freeze Dried Cheddar Cheese
Place potatoes, peppers and onion in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain.
Meanwhile, in a blender, combine the egg powder and water. Pulse until smooth. Add sour cream, milk, onion powder, granulated garlic, and pepper. Cover and process until smooth.
Place veggies in a hot skillet sprayed with non-stick cooking spray. Pour egg mixture over vegetable mixture; cook and stir over medium heat until eggs are completely set. Sprinkle with cheese. Cover and heat until cheese begins to melt.
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