"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Quick Eggs & Peppers Recipe

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This recipe for Quick Eggs & Peppers, by , is from The Poe Family Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Phyliss Johnson
Added: Wednesday, January 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 md. Peppers, any color
8 Eggs
2 md. Onions
c. Milk
1 md. Zucchini
c. Shredded Cheddar Cheese
lb. Mushrooms
4 slices Bread, toasted
tsp. Salt
4 T. Butter, melted

Directions:
Directions:
Cut the peppers into strips and the onions into thin slices & the mushrooms in half & the zucchini into slices. In a skillet, cook the peppers & onions in the butter for about 5 minutes. Add the zucchini, mushrooms, and salt. Cook until tender, stirring constantly. Remove vegetables from skillet. In a bowl, scramble eggs and milk together. Cook in skillet until set. Stir in the cheese. Put on a platter with the vegetables & cut each slice of bread in half, serving like toast.

 

 

 

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