What you need:
- 8 large eggs
- 1/2 medium green pepper, diced
- 1/4 c onion, diced
- 3/4 c sharp cheddar cheese, shredded
- 4 oz can mushroom stems and pieces, drained
- 1 T milk
- salt to taste
- black pepper to taste
What you do:
- Spray a large skillet with non-stick spray. Add mushrooms,
green pepper and onion and saute until tender.
- Add eggs, salt and pepper to a large bowl and beat. Pour eggs
over vegetables in skillet and heat on medium. When egg starts
to firm up on bottom, use a spatula to gently break up egg so it
will set throughout. Top with cheese and heat until cheese
melts. Serve with toast and/or hash browns.
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