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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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When I have overnight guests, I serve this speedy skillet dish for breakfast, reports Valerie Putsey of Winamac, Indiana. Onion, green pepper and mushrooms add a bounty of flavor they love. Ingredients:
1 medium red onion, chopped |
1 medium green pepper, chopped |
1 jar (4-1/2 ounces) sliced mushrooms, drained |
3 tablespoons butter, divided |
12 eggs |
3/4 cup half-and-half cream |
1-1/2 teaspoons salt |
1/4 teaspoon pepper |
1-1/2 cups (6 ounces) shredded cheddar cheese |
1 tablespoon minced chives |
Directions:
1. In a large skillet, saute the onion, green pepper and mushrooms in butter until crisp-tender.
2. Meanwhile, in a large bowl, whisk the eggs, cream, salt and pepper. Add egg mixture to vegetables in skillet; cook and stir over medium heat until eggs are almost set. Sprinkle with cheese and chives. Cover and cook until eggs are completely set. Yield: 6 servings.
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