Veggie Cheddar Scrambled Eggs

“In the summer I like to use cherry tomatoes from my garden, this makes a nice light dinner, served wth a crusty bun or toast!”
READY IN:
15mins
SERVES:
3
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat butter in a large skillet over medium heat; add in the mushroom slices, onions and bell peppers; saute until onions are transparent.
  2. In a bowl whisk together eggs with baking powder, whipping cream; add to the veggie mixture.
  3. Add/stir in chopped tomatoes, season with salt and pepper; then cook until the eggs are almost set.
  4. Mix in the shredded cheese and cook until melted (don't overcook the eggs).
  5. Serve immediately.

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