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Eggs Scrambled with Tomatoes and Peppers

Preparation time: 10 minutes
Cooking time: 10 minutes
Total time: 20 minutes
Servings per recipe: 4

Ingredients :

8 medium eggs
a quarter cup milk
1 tsp salt 1/4 tsp freshly ground black pepper or seasoned pepper
2 tbsp unsweetened butter
1 medium ripe tomato chopped
1 tablespoon red bell pepper, finely chopped
1 tablespoon green onions, finely chopped
1/2 cup shredded Monterey Jack or cheddar cheese, plus extra for sprinkling

Directions

Gather all of the ingredients.

In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.

In a large skillet over medium-low heat, melt the butter. Reduce the heat after adding the egg mixture.

Lift and fold the eggs over with a spatula as the mixture begins to set on the bottom and sides of the skillet. Gently stir the eggs until they are almost set but still moist.

Heat through the chopped tomato, finely chopped red pepper, and green onion.

Just before the eggs are done, top with extra shredded cheese if desired.

Serve right away and enjoy

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