Ingredients
-
8
-
1/4
-
1
-
1
-
1/2
-
1
-
1
-
1 1/2
-
1/2
-
1/4
-
-
-
-
-
Directions
Scrambled Eggs With Vegetables,Tasty meal as breakfast or brunch with lighty toasted bread, fruit salad and coffee or tea.,Another excellent recipe. Lovely Brunch or dinner egg recipe. I cut it back to 2 eggs used whole a plum tomato. Loved the flavor and it is very healthy – Used no butter or oil just a spray of “No Oil” Prepared for PAC2009
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Steps
|
1
Done
|
Rinse and Thinly Chop All Vegetables. |
|
2
Done
|
Saut the Onion, Scallion, Potatoes, Carrots With Oil Until Tender. |
|
3
Done
|
Add, Butter, Sweet Pepper, Tomatoes; Stir-Fry For Two Minutes. |
|
4
Done
|
in a Bowl Beat Together the Eggs and Milk With Salt and Black Pepper. |
|
5
Done
|
Pour the Eggs on the Saut Vegetables,, Cook For 7 Minutes by Mixing and Crushing Till the Eggs Are Scrambled to the Size of the Vegetables. |
|
6
Done
|
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
Done
|
Serve It Hot. |
