Veggie Cheddar Scrambled Eggs |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 3 |
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In the summer I like to use cherry tomatoes from my garden, this makes a nice light dinner, served wth a crusty bun or toast! Ingredients:
1/4 cup butter |
1 cup sliced fresh mushrooms |
1/3 cup chopped onion (or use 2-3 green onions) |
1/4 cup chopped green bell pepper |
6 large eggs |
1/4 teaspoon baking powder (this will make the eggs really light and fluffy!) |
3 tablespoons whipping cream |
1/4 cup chopped tomato |
1/4-1/3 cup cheddar cheese, shredded |
salt and pepper |
Directions:
1. Heat butter in a large skillet over medium heat; add in the mushroom slices, onions and bell peppers; saute until onions are transparent.
2. In a bowl whisk together eggs with baking powder, whipping cream; add to the veggie mixture.
3. Add/stir in chopped tomatoes, season with salt and pepper; then cook until the eggs are almost set.
4. Mix in the shredded cheese and cook until melted (don't overcook the eggs).
5. Serve immediately.
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