What you need:

  • 8 large eggs
  • 1/2 medium green pepper, diced
  • 1/4 c onion, diced
  • 3/4 c sharp cheddar cheese, shredded
  • 4 oz can mushroom stems and pieces, drained
  • 1 T milk
  • salt to taste
  • black pepper to taste

What you do:

  • Spray a large skillet with non-stick spray.  Add mushrooms,
    green pepper and onion and saute until tender.
  • Add eggs, salt and pepper to a large bowl and beat.  Pour eggs
    over vegetables in skillet and heat on medium.  When egg starts
    to firm up on bottom, use a spatula to gently break up egg so it
    will set throughout.  Top with cheese and heat until cheese
    melts.  Serve with toast and/or hash browns.
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