BRUNCH SCRAMBLE
1 medium red onion, chopped
1 medium green bell pepper, chopped
1 (4 1/2 oz.) jar sliced mushrooms, drained
3 tablespoons butter or margarine
12 eggs
3/4 cup half-and-half cream
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 1/2 cups shredded Cheddar cheese (6 oz.)
1 tablespoon minced chives
In a skillet, saute the onion, green bell pepper, and mushrooms in butter until crisp-tender.
In a mixing bowl, beat the eggs, cream, salt, and pepper; add to skillet. Cook over medium heat until eggs are almost set, stirring occasionally.
Sprinkle with cheese and chives. Cover and cook until eggs are completely set and cheese is melted.
Servings: 6
From: Valerie Putsey; Winamac, IN.
Source: Taste of Home Quick Cooking, July/Aug 2000
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