I like to have friends and family over for a special Sunday brunch, especially when there's a "big game" on television. These colorful eggs go perfectly with sausage, toasted English muffins and fresh fruit.
- 4 eggs, lightly beaten
- 1/2 cup chopped green pepper
- 1/4 cup milk
- 1/4 cup sliced green onions
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 small tomato, chopped and seeded
- In a small bowl, combine the eggs, green pepper, milk, onions, salt and pepper. Pour into a lightly greased skillet. Cook and stir over medium heat until eggs are nearly set. Add the tomato; cook and stir until eggs are completely set. Yield: 2 servings.
Originally published as Vegetable Scrambled Eggs in Cookin' Up Country Breakfasts Cookbook 1994, p25
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