Red Pepper, Potato, and Feta Scramble

I sometimes turn to scrambles for dinner when I'm looking for something quick. This one used peppers from the freezer, Chase Hill Farm feta, the last of the potatoes that I bought at Winter Fare, chives from the garden, and eggs from Over the Hill Ranch. Local all the way.

5 eggs, beaten
2-3 oz. crumbled feta
1/4 cup snipped chives
2 Tbsp olive oil
12 oz. potatoes, peeled and sliced 1/4-inch thick
4-5 cloves garlic, minced
1 red bell pepper, diced (frozen is fine)
Salt and pepper to taste

Combine the eggs, feta, and chives in a bowl and set aside.

Heat the olive oil in a large skillet. Add the potatoes and cook over medium heat, stirring frequently to prevent sticking, for about 10 minutes or until tender. Add the garlic and pepper and saute for 2-3 minutes. Pour in the egg mixture and cook, scrambling, until the eggs are done. Add salt and pepper to taste and serve hot.

Serves 3-4.