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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This is a colorful way to pretty much empty out the refrigerator on Sunday morning. Ingredients:
1 small onion, peeled and diced |
1/2 red pepper, deveined and diced |
8 eggs |
1/4 cup cream or milk |
1/2 cup chopped fresh parsley |
1 cup shredded cheese (jack, swiss, cheddar, or whatever you have around) |
3 or 4 tbsp sweet butter |
salt and cayenne pepper to taste |
Directions:
1. Melt the butter in a skillet over low heat so it doesn't burn.
2. Turn up the heat and add the onion and cook until they start to get transparent, not brown.
3. Add the diced pepper and cook a moment to soften.
4. In a bowl quickly beat up the eggs with the cream and pour this into the pan.
5. Toss in the cheese and as you scramble this a bit also add the parsley.
6. Season with salt and cayenne pepper. Use a dash of the cayenne to start!
7. Serve with breakfast sausages, muffins, bagels, etc,
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