Friday Oct. 10 is World Egg Day, and to celebrate, Parent Bloggers Network asked me and eleven other bloggers to create meals featuring eggs with an international flair, that were kid-friendly and budget conscious as well. They gave us each $50.00 to buy ingredients, so I took full advantage. After about an hour of Googling international egg recipes, I found one called “Italian Scramble” on mrbreakfast.com. With eggs, potatoes, sausage, cheese, onions, tomatoes, and red and green peppers, I knew this would make a hearty dinner with something everyone in my family would like.

I assumed I was supposed to use the entire $50.00 on meal ingredients, so in addition to what I needed for the Scramble, I also bought Dole Hearty Italian Salad Mix (it comes with Chianti Vinaigrette, Parmesan and salami, plus an Italian herb seasoning packet) and a loaf of Italian bread.

While I heated olive oil in a large frying pan and peeled and cubed a potato, Ryan removed the sausage from the casings. The potato went in first, and I stirred it just a few times so the pieces wouldn’t fall apart. When the potato cubes were firming up, I broke the sausage into little pieces and added that to the pan. Ryan grated some parmesan cheese while I peeled and quartered the onion, and then I showed Ryan how to use the Cuisinart mini food processor to chop it into little pieces.

Meanwhile I cut half of each pepper into strips then chopped the strips into a fine dice. They look so pretty, and the red and green with the white of the potato make the colors of Italy, so there’s the international part of the recipe

I let the sausage, potato, onion, and peppers cook until the sausage was no longer pink and the onions and peppers were softening, while at the same time, the potato was getting a nice crusty brown on the outside. It smelled SO good.

The eggs needed to be well-beaten, so I got out the blender and had Ryan help Kaitlyn crack a dozen eggs into it, then added 3 tbsp. of milk and blended it for a few seconds until all the eggs were completely blended together.

The eggs and milk mixture went into the pan along with the drained tomatoes and the mozzarella cheese. I let that sit for a few minutes, then used a spatula to lift the eggs from the bottom of the pan and let the uncooked part run down, once the eggs started setting, I broke them up into pieces and started stirring everything together. Now, to be honest, it looked a lot less appetizing once everything was stirred together. Next time I make this, which I undoubtedly will, I’ll scramble the eggs separately, then serve them next to the sausage/potato mixture instead of combing it all together.

That isn’t to say that it wasn’t good, because it really, really was. I popped the Italian bread into the toaster for a minute to get golden brown, buttered the pieces, then served the kids scoops of the Italian Scramble which we sprinkled with the fresh parmesan, with the toast on the side. This was Kaitlyn eating it-”Mmmm. mmMMMM. MMMMM.” I tried to get it on video but of course my video camera was at the end of the tape and I couldn’t find a new one. Oh, and I also didn’t take a photo of the FINISHED DISH, duh. We were too busy shoveling it into our mouths! You can see it on our plates here:

To get more recipes that use eggs, visit the American Egg Board‘s Incredible Edible Egg website. To get the Italian Scramble Recipe including my revisions for doubling the recipe and step by step instructions, visit my blog MomCooks. And this Friday, celebrate World Egg Day by making something with eggs!