Potatoes, Peppers and Eggs (Nut-Free)


This easy recipe comes from our food allergy upcoming cookbook author, Barb.  She hasn’t made this recipe in years, as both of her children have multiple allergies (including eggs), but wanted to share it with others, as she expressed that it certainly shouldn’t go to waste!

“This is great for breakfast or a light dinner on those days when you do not know what to make.  Cook the egg mixture in advance, then just heat it in the microwave for a quick meal.”


Pantry Items
3 eggs lightly beaten
1/2 small onion diced l
1/2 italian pepper diced  (for added heat, use hot vinegar pepper )
1 small baking pototo par boiled (any left over potatoes will do or even the potatoes that come in a can are great for this recipe no extra cooking required)
3 light sprays of non stick cooking spray
2 tablespoons of dairy free margarine
1 large piece of larvish bread or 1 large tortilla
1/2 teaspoon salt
dash pepper
Cooking Instructions
Spray medium round skillet with non stick spray.  On low, melt margarine, pour in eggs, add onions, peppers and potatoes.  Cook each side until lightly golden and eggs appear firm.  Warm larvish bread or tortilla in microwave for 20 seconds.  Place  eggs onto larvish bread and roll up.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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