Scrambled Eggs With Vegetables |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Tasty meal as breakfast or brunch with lighty toasted bread, fruit salad and coffee or tea. Ingredients:
8 large eggs (8 white and four yolks) |
1/4 shallots or 1/4 red onion |
1 green onions or 1 scallion |
1 tomato |
1/2 medium sweet red pepper (seeded) |
1 potato (peeled) |
1 carrot (peeled) |
1 1/2 tablespoons extra virgin olive oil or 1 1/2 tablespoons vegetable oil |
1/2 tablespoon butter |
1/4 cup milk |
1/4 teaspoon black pepper |
salt |
Directions:
1. Rinse and thinly chop all vegetables.
2. Sauté the onion, scallion, potatoes, carrots with oil until tender.
3. Add, butter, sweet pepper, tomatoes; stir-fry for two minutes.
4. In a bowl beat together the eggs and milk with salt and black pepper.
5. Pour the eggs on the sauté vegetables,, cook for 7 minutes by mixing and crushing till the eggs are scrambled to the size of the vegetables.
6. P.S. If baking is desired. place the saute vegetables on lightly greased baking pan, pour the egg mixture; sprinkle some parmesan cheese. preheat the oven to 350 degree and bake it for 10-12 minutes.
7. Serve it hot.
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