Cheesy Potato & Egg Skillet

Ingredients

• 1 lb baking potatoes halved thinly sliced ( 3)
• 14.5 oz canned tomatoes diced italian-style undrained canned
• 0.5 tsp basil leaves dried
• 8  eggs beaten
• 1 Tbsp olive oil 
• 1  onion coarsely chopped
• 1 cup cheddar cheese shredded kraft

Equipment

• frying pan

Directions

1. Heat oil in large nonstick skillet on medium heat.
2. Add potatoes and onions; cover. Cook 16 to 18 min. or until vegetables are tender and golden brown, stirring occasionally. Stir in tomatoes.
3. Pour eggs over vegetable mixture. (Do not stir.) Cover; cook 12 to 14 min. or until eggs are set.
4. Top with cheese and basil; cook, covered, 2 to 3 min. or until cheese is melted.