Egg and bean scramble

Yield: 1 servings

Measure Ingredient
\N \N I had 60 pounds of mung beans given to me when the boys were young. We
\N \N Sprouted them and used them in just about everything.
\N \N 3-5 eggs
1½ each To 2 cup fresh bean sprouts, rinsed and drained
½ cup Milk
\N \N Salt and pepper to taste
1 tablespoon Oil

In medium skillet, fry the bean sprouts on high heat until moisture is gone and sprouts are starting to brown. Add egg and milk mixture and cook over medium heat until eggs are done. Serve with toast, or by itself. You can also add onions, celery, tomato, or any leftover meat. Origin: Sharon Stevens Shared by: Sharon Stevens, Jan/95.

Submitted By SHARON STEVENS On 01-01-95

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