You are here

Home Style Scrambled Eggs With Vegetables

admin's picture
Ingredients
  Chopped tomatoes 1 Cup (16 tbs)
  Diced cooked potatoes 1 Cup (16 tbs)
  Chopped zucchini 1 Cup (16 tbs)
  Butter/Margarine 2 Tablespoon
  Eggs 6
  Minced chives 1⁄4 Cup (4 tbs)
  Water 3 Tablespoon
  Salt 1⁄2 Teaspoon
Directions

Saute tomatoes, potatoes, and zucchini in 2 tablespoons butter in a large skillet.
Remove vegetables; keep warm.
Combine eggs, chives, water, and salt; melt remaining 2 tablespoons butter in skillet.
Add egg mixture; cook over medium heat until partially set, lifting edges with a spatula to allow uncooked portion to flow underneath.
Add vegetables; cook until eggs are set but still moist.

Recipe Summary

Cuisine: 
American
Servings: 
6

Rate It

Your rating: None
4.3625
Average: 4.4 (12 votes)