Cheesy Potato & Egg Skillet
1 tablespoon olive oil
1 lb. Baking potatoes, halved and thinly sliced
1 onion, coarsely chopped
1 can (14.5 oz.) italian-style diced tomatoes, undrained
8 eggs, beaten
1 cup shredded cheddar cheese
½ teaspoon dried basil
Heat oil in large nonstick skillet on medium heat. Add potatoes and onions; cover. Cook 16-18 minutes or until vegetables are tender and golden brown, stirring occasionally. Stir in tomatoes. Pour eggs over vegetable mixture – do not stir. Cover; cook 12-14 minutes or until eggs are set. Top with cheese and basil; cook, covered, 2-3 minutes or until cheese is melted.
