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Prep Time: 40 Minutes Cook Time: 12 Minutes |
Ready In: 52 Minutes Servings: 4 |
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An easy, colorful, tasty way to make scrambled eggs. My family loves this and so do I. Ingredients:
2 tablespoons butter or 2 tablespoons margarine |
1/4 cup chopped green bell pepper |
1/4 cup chopped red bell pepper |
1/4 cup fresh corn kernels or 1/4 cup frozen corn kernels, thawed |
1/4 cup chopped mushroom |
4 green onions, including some tender green tops, sliced |
8 large eggs |
1/4 cup milk |
1/4-1/2 teaspoon dried thyme |
salt |
pepper |
sliced black olives, garnish |
Directions:
1. Melt the butter in a big non-stick skillet over medium heat.
2. Add in the vegetables; saute/stir for 6-7 minutes or until tender.
3. In a medium mixing bowl, whisk the eggs, milk, thyme, and salt/pepper.
4. Pour egg mixture over the vegetables; let set for 20 seconds.
5. Cook/stir 3-4 minutes or until light and fluffy and almost dry.
6. Serve hot and garnish with sliced olives if desired.
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