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Scrambled Eggs with Vegetables

Name: Scrambled Eggs with Vegetables
Prep time: 5 min
Total time: 10 min
Yield: 6
Ingredients: 8 eggs; 1/2 cup of mixed vegetables; 1/2 red pepper, chopped; 1 teaspoon of butter or canola oil; 2 tablespoons of milk; Salt and pepper to taste

Prep 5 min
Total 10 min
Ingredients 6
Servings 6

This recipe for scrambled eggs with veggies is a hearty breakfast that can be served at any time of day. It's also an excellent way to get your kids to eat their vegetables. It can be prepared very quickly and is always delicious. Now you can surprise them every weekend with a new breakfast.

Ingredients

8 eggs
1/2 cup of mixed vegetables
1/2 red pepper, chopped
1 teaspoon of butter or canola oil
2 tablespoons of milk
Salt and pepper to taste

Directions

1

Beat the eggs in a bowl until well combined. Add the milk and mix well; this will make the scramble very soft.
2

Heat the saucepan over medium-low heat. Melt the butter, when it starts to bubble add the eggs. Lower the heat and add salt and pepper. Stir constantly. Once it starts to settle add the vegetables and pepper.
3

Keep stirring in a folding motion until you see the bottom of the pan. Once the eggs are ready, remove and serve over a flour tortilla or with a side of fresh Pillsbury™ croissants.

You can use the vegetables of your choice like: mushrooms, squash, onion and spinach.
You can also add cheddar or mozzarella cheese.

No nutrition information available for this recipe

This recipe for scrambled eggs with veggies is a hearty breakfast that can be served at any time of day. It's also an excellent way to get your kids to eat their vegetables. It can be prepared very quickly and is always delicious. Now you can surprise them every weekend with a new breakfast.