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Extreme Veggie Scrambled Eggs

Extreme Veggie Scrambled Eggs

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
EIORE

EIORE

A variety of veggies combined with eggs make a great start to the day.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 182 kcal
  • 9%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 2.4g
  • < 1%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 217 mg
  • 72%
  • Sodium:
  • 159 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  1. Heat olive oil in a skillet or frying pan over medium-high heat. Add mushrooms, onions and peppers; saute until onions are transparent.
  2. In a mixing bowl, beat together eggs and milk. Add egg mixture to vegetables; stir in tomatoes. Cook until eggs are set. When eggs are almost done, mix in cheese. Serve immediately.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Jillian
129

Jillian

10/27/2010

Great for a Sunday breakfast! I didn't use 1/4 cup of olive oil though - about half of that as I use a non-stick pan. This combination of veggies is great, all I added was a little minced garlic. This was perfect with a side of bacon and whole grain toast!

Lesley Carol
111

Lesley Carol

3/5/2004

Of course most of us know how to make scrambled eggs as one reviewer correctly pointed out BUT we often forget delicious veggie combinations that are yummy with scrambled eggs. Recipes often jog our memories. Thanks for jogging mine!

naples34102
94

naples34102

11/30/2010

Old, I mean experienced, cooks like me don't need a recipe for something like this, but I'm sure they'll agree with me that when you're brain dead and don't know what to make a recipe like this is great for an "aha!" moment of inspiration. Novice or beginner cooks will appreciate this recipe as it is so ideal and instructional. Good for you and good tasting too, packed with healthy carbs, protein, dairy and a little fat, you know you're doing your body good. I made only one real change to the recipe...I use olive oil for just about everything, but never with eggs so I used butter instead. I added salt and pepper, didn't measure anything precisely, and used a colorful mix of orange, yellow, green and red bell peppers. I served this with "Crispy Mashed Potato Pancake," also from this site.

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