Vegetable Breakfast Scramble



  • 3-4 eggs, beaten
  • 1 cup mushrooms, sliced
  • 1 cup plum (or cherry) tomatoes, halved
  • 1 cup red bell peppers, chopped
  • 1 cup red onion, chopped
  • 2 tablespoons olive oil
  • salt and pepper, to taste


  1. In a large skillet, heat your olive oil over medium heat and begin sauteing peppers, then add mushrooms, onions and tomatoes, until browned to your liking.
  2. Beat your eggs in a separate bowl and add salt and pepper.
  3. Once vegetables have softened, pour eggs into skillet. Evenly swirl the eggs around the entire bottom of the pan and cover the skillet. Reduce heat to medium-low so eggs and vegetables don’t burn.
  4. Cook until eggs are just set, around 6-8 minutes, and add seasoning if needed. Cut into wedges and serve warm.


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