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. —Marilyn Ipson, Rogers, Arkansas
Scrambled Eggs with Vegetables
Scrambled Eggs with Vegetables Tips
How should you store scrambled eggs with vegetables?
You can store scrambled eggs in an airtight container in the fridge for about three to four days. Just make sure you aren't making these common egg mistakes.What are some variations of this scrambled eggs with vegetables recipe?
Try swapping the veggies in this recipe for any vegetables you have on hand. Here are some other ways to use scrambled eggs.Can you make scrambled eggs with vegetables ahead of time?
Chop up the veggies ahead of time to make this dish even easier. Check out these other make-ahead breakfast dishes.—Christina Herbst, Taste of Home Assistant Digital Editor
Scrambled Eggs with Vegetables
Prep Time
5 min
Cook Time
5 min
Yield
2 servings
Ingredients
- 4 large eggs, lightly beaten
- 1/4 cup fat-free milk
- 1/2 cup chopped green pepper
- 1/4 cup sliced green onions
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 small tomato, chopped and seeded
Directions
- In a small bowl, combine eggs and milk. Add green pepper, green onions, salt and pepper. Pour into a lightly greased skillet. Cook and stir over medium heat until eggs are nearly set, 2-3 minutes. Add tomato; cook and stir until eggs are completely set.
Nutrition Facts
3/4 cup: 173 calories, 10g fat (3g saturated fat), 373mg cholesterol, 455mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 15g protein. Diabetic Exchanges: 2 medium-fat meat, 1 vegetable.
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