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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Vegetable Cheese Scrambled Eggs Recipe

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This recipe for Vegetable Cheese Scrambled Eggs is from Troop 1887 Cookbook - from Chuck Box to Backpacking, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup Mushrooms
5 stalks blanched Asparagus
1 cup Broccoli Florets
1 small Yellow Summer Squash
2 cups Fresh Baby Spinach
1 Red onion (small)

1 cup Sharp Cheddar Cheese Grated
16 oz Eggs (Egg Beaters)
Butter
Directions:
Directions:
Dice up all of the Veggies in small pieces and saute' them until the bulk has become soft on medium heat (5-7 minutes). Put the spinach in last adding additional slices of butter. After the veggies have been sautéed, pour in the eggs until the veggies are covered. Then mix the eggs with the sautéed veggies until it looks cooked (add the cheese, approx: 1 cup), continue working the eggs until the cheese has melted and blended in with scrambled veggie eggs.

Serve and enjoy while hot.
Serve with Grits if desired.

Makes enough for 4-5.
Number Of Servings:
Number Of Servings:
4-5
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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