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Updated This summer 21, 2016.
Chopped tomato plants, bell pepper, and cheese make these scrambled eggs special. Use Cheddar, Monterey Jack, or perhaps a Mexican mixture of cheeses within this recipe.
Diced plum tomato plants are wonderful during these eggs. If you want mushrooms, you can then add sliced sauteed mushrooms. For any heartier dish, add about 1/2 cup of diced pork or crumbled bacon towards the eggs.
Serve the scrambled eggs with sausages, pork slices, or bacon.
Ingredients
- 8 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon seasoned pepper
- two tablespoons butter
- 1 medium ripe tomato, chopped
- 1 tablespoon finely chopped red bell pepper
- 1 tablespoon finely chopped eco-friendly onions
- 1/2 cup Monterey Jack or Cheddar cheese, optional
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Preparation
Inside a mixing bowl, beat eggs, milk, salt, and pepper together until well blended.
Melt butter inside a large skillet over medium-low heat until hot pour in egg mixture. Reduce heat. As mixture starts to focused on bottom and sides of skillet, lift and fold over and done with a spatula. Prepare, stirring lightly, until eggs are nearly set but nonetheless moist. Fold within the chopped tomato, finely chopped red pepper, and eco-friendly onion.
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Heat scrambled eggs through serve immediately.
If preferred top with shredded cheese right before finished.
- Saute some sliced mushrooms in butter take away the mushrooms, add some eggs (and much more butter, if required), and follow the recipe.
- Add about 1/2 cup of diced pork or crumbled bacon towards the eggs combined with the minced vegetables and tomato.