Cheesy veggie scrambled eggs
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Frozen Veg. Mixture * |
| 6 | Eggs | |
| 2 | tablespoons | Milk |
| pinch | Salt to taste | |
| ¼ | teaspoon | Dried basil |
| ⅛ | teaspoon | Pepper |
| 1 | tablespoon | Butter |
| ¼ | cup | Sliced green onions |
| ½ | cup | Shredded cheddar cheese |
Directions
*Choose "American Mixture" - frozen broccoli, cauliflower & carrots or one that you might like.
Cook vegetables as directed on package; drain. Keep warm in medium bowl covered with plate.
In medium bowl, combine eggs, milk, salt, basil and pepper, beat well. Melt margarine in medium skillet over medium high heat. Add green onions, cook and stir for 1 or 2 minutes or until tender.
Reduce heat to low; add egg mixture. Cook until eggs are set, but still moist, stirring occasionally from outside edged to center of pan. Stir in warm vegetables, sprinkle with cheese. Cover, cook 2 to 3 minutes or until cheese is melted.
Serve with English muffins, bacon, sausage.
Book 1
From: Dale Shipp Date: 09-17-94