Scrambled Eggs with Broccoli
|Frozen cut broccoli||5 Ounce (1/2 Package)|
|Onion||1⁄4 Cup (4 tbs), chopped|
|Shredded mozzarella cheese||1⁄2 Cup (8 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Pimiento||2 Tablespoon, chopped|
|Chili powder||1⁄2 Teaspoon|
Cook broccoli according to package directions.
In a 10-inch skillet cook onion in butter till tender but not brown.
Add broccoli to onion in skillet.
Beat together eggs, half of the cheese, milk, pimiento, chili powder, 1/4 teaspoon salt, and dash pepper.
Pour over the broccoli mixture in skillet.
Cook, without stirring, over medium heat till eggs begin to set on bottom and sides of skillet.
Lift and fold eggs with a spatula so the uncooked portion flows underneath.
Continue lifting and folding about 5 minutes or till eggs are cooked through but are still glossy and moist.
Top with remaining cheese.