Veggie Recipe

Time20m

Serves2

Scrambled eggs, tomato, onion, green peppers, mushroom, shredded cheddar &

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Ingredients

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1
Chop the Vegetables
Dice the tomato, onion, green bell pepper, and slice the mushrooms. Set aside.
2
Prepare the Egg Mixture
In a mixing bowl, crack the eggs and add milk, salt, and black pepper. Whisk together until well combined.

3
Cook the Vegetables
In a large non-stick skillet, heat a tablespoon of oil over medium heat. Add the diced onion, green bell pepper, and mushrooms. Sauté for about 5 minutes until the vegetables are tender.
4
Add the Tomato
Add the diced tomato to the skillet and cook for an additional 2 minutes.
5
Add the Egg Mixture
Pour the egg mixture over the sautéed vegetables in the skillet. Let it sit for a few seconds before gently stirring with a spatula.
6
Scramble the Eggs
Continue to gently stir the mixture until the eggs are fully cooked and fluffy, about 5-7 minutes.
7
Add Cheese
Sprinkle the shredded cheddar cheese over the scrambled eggs and stir until melted and incorporated.