Deluxe Scrambled Eggs
Quick Cooking
Corn, peppers, zucchini and green onions add fresh flavor and color to these dill-seasoned eggs shared by Diane Hixon. "They're great for brunch or served as a nice light supper," suggests the cook from Niceville, Florida.
SERVINGS: 4
CATEGORY: Main Dish
METHOD: Stovetop - One-Dish
TIME: Prep/Total Time: 30 min.
Ingredients:
- 1/2 cup each chopped green onions, zucchini, green pepper and sweet red pepper
- 1 tablespoon vegetable oil
- 1 cup fresh or frozen corn
- 1/2 to 3/4 teaspoon salt
- 1/2 teaspoon dill weed
- 8 eggs, lightly beaten
- 1 cup (4 ounces) shredded sharp cheddar cheese
- Pepper to taste
Directions:
In a large skillet, saute the onions, zucchini and peppers in oil for 5-6 minutes until vegetable are tender. Stir in the corn, salt and dill. Add eggs; sprinkle with cheese. Cook and stir gently until eggs are completely set. Sprinkle with pepper. Yield: 4 servings.