Scrambled Eggs with Vegetables

Name: Scrambled Eggs with Vegetables
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 servings.
Ingredients: 4 large eggs, lightly beaten; 1/4 cup fat-free milk; 1/2 cup chopped green pepper; 1/4 cup sliced green onions; 1/4 teaspoon salt; 1/8 teaspoon pepper; 1 small tomato, chopped and seeded

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Test Kitchen Approved

Total Time

Prep/Total Time: 10 min.

Makes

2 servings

I like to have friends and family over for a special Sunday brunch, especially when there's a "big game" on television. Scrambled eggs with vegetables goes perfectly with sausage, toasted English muffins and fresh fruit. —Marilyn Ipson, Rogers, Arkansas

Scrambled Eggs with Vegetables Recipe photo by Taste of Home

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Ingredients

4 large eggs, lightly beaten
1/4 cup fat-free milk
1/2 cup chopped green pepper
1/4 cup sliced green onions
1/4 teaspoon salt
1/8 teaspoon pepper
1 small tomato, chopped and seeded

Directions

In a small bowl, combine the eggs and milk. Add green pepper, onions, salt and pepper. Pour into a lightly greased skillet. Cook and stir over medium heat until eggs are nearly set, 2-3 minutes. Add tomato; cook and stir until eggs are completely set.