Veggie Loaded Scrambled Eggs
Ingredients
- 1 tbsp olive oil
- 3/4 cup sweet peppers diced
- 1/2 cup white mushrooms diced
- 1/2 small onion diced
- Salt & Pepper, to taste
- 7 eggs
- 2 tsp water
- 1/2 cup shredded cheddar cheese (optional)
Instructions
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Heat oil in a skillet over medium heat. Dice peppers, onions, and mushrooms and add to the hot oil. Season to taste with salt and pepper and sauté until peppers are soft and onions are translucent, about 10-12 minutes. Beat eggs and water together in a separate bowl and pour over vegetables. Cook the eggs, stirring frequently until desired doneness is reached, about 4-5 minutes. Sprinkle cheese over top of eggs and cook for an additional 30 seconds or so to melt the cheese.
Recipe Notes
To make ahead: Prepare vegetables according to recipe instructions and store in the refrigerator. When you are ready to use them, spray a small skillet with nonstick spray and add in desired amount of veggies. My rule of thumb is one heaping tablespoon of veggies for every one egg. Cook the vegetable mixture over medium heat for one or two minutes to reheat, then pour beaten eggs over top and scramble for 3-4 minutes until cooked, then sprinkle with cheese if desired.