Scrambled Eggs and Potato Hash

Ingredients:
4 eggs
3 Tbs. water
1 tsp. onion powder
3 wedges of French Onion laughing cow cheese spread
Salt and Pepper
4 large potatoes, chopped into small cubes
1 medium red pepper, chopped into small pieces
2 celery stocks, chopped into small pieces

Whisk the eggs, water, 1 tsp. onion powder, and 1 wedge of cheese in a small bowl. Add 1/8 tsp. pepper and salt. Set aside. Add a few teaspoons of olive oil to the bottom of a large frying pan. Cook the potatoes, celery and red pepper on medium heat for approximately 15 minutes, stirring every few minutes. Season with salt and pepper. In a small pan sprayed with non-stick cooking spray, add the eggs on medium heat. Stir the eggs until they are the consistency of scrambled eggs. Make sure you do the eggs with 5 minutes left on the potatoes so they stay warm. When the potatoes are no longer crunchy and fully cooked, stir in the remaining two wedges of cheese. Pour the mixture into two bowls. Divide the scrambled eggs in half and add on top of the potato mixture.