| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Festive Scrambled Eggs

2 red bell peppers, sliced
2 onions, sliced
1/4 cup butter
1 zucchini, sliced
4 cups sliced mushrooms
1/2 teaspoon salt
8 large eggs
1/4 cup milk
2 tablespoons butter
1/2 cup shredded cheddar cheese

1. In a skillet, saute sliced red bell peppers and sliced onions in 1/4 cup butter for 5 minutes. Add sliced zucchini, sliced mushrooms, and salt; cook until tender, stirring occasionally. Remove the vegetables and set aside, keeping warm.
2. Beat eggs and milk in a bowl. Add 2 tablespoons butter to the skillet and cook the eggs until almost set, stirring frequently. Stir in shredded cheddar cheese. Serve the eggs alongside the vegetables.

Makes 4 servings.