Cheesy Veggie Scrambled Eggs Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Frozen Veg. Mixture *,
1/8 tsp: Pepper,
6: Eggs,
1 tbsp: Butter,
2 tbsp: Milk,
1/4 cup: Sliced green onions,
pn Salt to taste,
1/2 cup: Shredded cheddar cheese,
1/4 tsp: Dried basil,
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
Source from luhu.jp
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
Source from luhu.jp