Saturday night suppers tend to be light in our house. Sometimes, popcorn is what we eat, or snack on. Tonight however, I had eggs, bacon and a pepper so decided to cook something. This recipe from the Taste of Home recipe card collection 2002 looked like a good way to use the eggs and change them a little.
We all thought they were good, but would have been better if the tomato would have been better. This has been not a good year for tomatoes. Also, next time I will add some cheese. The recipe is easily adapted to our family’s tastes or what you have on hand at the time.
Scrambled eggs with vegetables
¼ cup milk
½ cup chopped green pepper
¼ cup sliced green onions (optional)
½ teaspoon salt
⅛ teaspoon pepper
Sprinkle of herbs of your choice (thyme, basil, or what you like and have on hand)
1 small tomato chopped and seeded
In a small bowl beat eggs. Add the rest of the ingredients, except the tomato.
Pour into a nonstick skillet with a small amount of butter. Stir and cook till the eggs are soft and almost done. Add the tomato and finish cooking. Sprinkle with cheese if desired.