Peppers & Eggs

I love eggs and anything I can make with them. They are so versatile and healthy. I remember my grandma and mother making this dish when I was a kid. Being a kid, it wasn't necessarily appealing to me but as I got older and started to experiment with more foods, this became one of my favorite breakfasts. Actually the last time I made it, I did have it for dinner for a few nights. Its great with a piece of cheese melted on top.

You can get the recipe here > Peppers & Eggs

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Peppers & Eggs

4 servings

1 - Green Pepper cut into strips

1 - Yellow or White medium Onion cut into strips

1 - 10oz container of white or portabella mushrooms cleaned and sliced (optional)

6 – Large Eggs scrambled with ¼ cup of milk

Oil to cover bottom of large frying pan

In a bowl scramble eggs with milk, set aside.

Add oil to fry pan, enough to just cover bottom of pan. Let get hot for a few minutes before adding the Peppers, Onions and Mushrooms.

Cook until tender and the onions are semi translucent.

Add scrambled eggs and let it cook until set then keep turning with a spatula until the eggs cooked thoroughly.

Serve immediately.

Note – This will keep in the fridge for about 5 days in an air tight container.

Microwave for about a minute and 30 seconds on high to heat up!