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Scrambled Eggs with Vegetables

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  • Prep 5 min
  • Total 10 min
  • Ingredients 6
  • Servings 6
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This recipe for scrambled eggs with veggies is a hearty breakfast that can be served at any time of day. It's also an excellent way to get your kids to eat their vegetables. It can be prepared very quickly and is always delicious. Now you can surprise them every weekend with a new breakfast.
by Jeannette Quiñones Cantore
Updated Sep 28, 2015
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Ingredients

  • 8 eggs
  • 1/2 cup of mixed vegetables
  • 1/2 red pepper, chopped
  • 1 teaspoon of butter or canola oil
  • 2 tablespoons of milk
  • Salt and pepper to taste

Directions

  •  
    1
    Beat the eggs in a bowl until well combined. Add the milk and mix well; this will make the scramble very soft.
  •  
    2
    Heat the saucepan over medium-low heat. Melt the butter, when it starts to bubble add the eggs. Lower the heat and add salt and pepper. Stir constantly. Once it starts to settle add the vegetables and pepper.
  •  
    3
    Keep stirring in a folding motion until you see the bottom of the pan. Once the eggs are ready, remove and serve over a flour tortilla or with a side of fresh Pillsbury™ croissants.

Expert Tips

  • tip 1
    You can use the vegetables of your choice like: mushrooms, squash, onion and spinach.
  • tip 2
    You can also add cheddar or mozzarella cheese.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • This recipe for scrambled eggs with veggies is a hearty breakfast that can be served at any time of day. It's also an excellent way to get your kids to eat their vegetables. It can be prepared very quickly and is always delicious. Now you can surprise them every weekend with a new breakfast.
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