Vegetable Egg Scramble
1/2 small onion chopped
1/2 small bell pepper chopped
3-4 medium new potatoes chopped
4-6 mushrooms chopped
1/2 c. shredded cheese
4 eggs, beaten with 2 T. milk
In large skillet, place 3-4 T. canola oil and heat.
Place chopped new potatoes in hot oil and stir occasionally to prevent sticking and burning. When partially cooked through,
add other vegetables and continually stir. When onions are turning clear, add eggs and continue stirring. When eggs are scrambled,
place on dinner plate and immediately top with cheese. Serve with salsa and toast. You can add chopped ham when adding other
vegetables, if desired.
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