Scrambled eggs with Veggies


  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
4 eggs
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.

3 comments:

  1. Yum!! I may have to go fix this for lunch today. Thanks for sharing. d

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  2. I'm surprised living among all those Germans in Iowa that you don't do a German Farmer's scramble. We first had this in a small German Inn for supper a long time ago. It's just to fry up some boiled chopped potatoes, with onion, then add some bacon or ham, then pour beaten eggs over all and cook until the eggs are just set - not dry. We have this more for supper than breakfast.

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    Replies
    1. Hi Harold, I fix that for a Saturday supper, just haven't put it on the blog. Guess I will have to do that.
      And yes, we have it for supper. I usually have cold boiled potatoes on hand to fry. One of our favorite ways to eat potatoes.

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