Scrambled Eggs With Vegetables Recipe #329249
Tasty meal as breakfast or brunch with lighty toasted bread, fruit salad and coffee or tea.
25 min | 10 min prep
SERVES 4
- 8 large eggs (8 white and four yolks)
- 1/4 shallot or red onion
- 1 green onion or scallion
- 1 tomato
- 1/2 medium sweet red pepper (seeded)
- 1 potato (peeled)
- 1 carrot (peeled)
- 1 1/2 tablespoons extra-virgin olive oil or vegetable oil
- 1/2 tablespoon butter
- 1/4 cup milk
- 1/4 teaspoon black pepper
- salt
- Rinse and thinly chop all vegetables.
- Sauté the onion, scallion, potatoes, carrots with oil until tender.
- Add, butter, sweet pepper, tomatoes; stir-fry for two minutes.
- In a bowl beat together the eggs and milk with salt and black pepper.
- Pour the eggs on the sauté vegetables,, cook for 7 minutes by mixing and crushing till the eggs are scrambled to the size of the vegetables.
- 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.
- Serve it hot.
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5 stars