Brunch Scramble
"When I have overnight guests, I serve this speedy skillet dish for breakfast," reports Valerie Putsey of Winamac, Indiana. "Onion, green pepper and mushrooms add a bounty of flavor they love."
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/4 teaspoon pepper
- 1-1/2 teaspoons salt
- 1 medium green pepper chopped
- 12 eggs
- 1 medium red onion chopped
- 4 1/2 oz sliced mushrooms drained
- 3 tablespoons butter divided
- 3/4 cup half-and-half cream
- 1-1/2 cups shredded cheddar cheese
- 1 tablespoon chives minced
- Carbohydrate 5.75596834146771 g
- Cholesterol 428.254062515924 mg
- Fat 27.4496533085197 g
- Fiber 0.91010261132108 g
- Protein 20.1358367771447 g
- Saturated Fat 14.5078758175264 g
- Serving Size 1 1 (216g)
- Sodium 944.247450092888 mg
- Sugar 4.84586573014663 g
- Trans Fat 2.58287703776097 g
- Calories 346 calories
In a large skillet, saute the onion, green pepper and mushrooms in butter until crisp-tender. Meanwhile, in a large bowl, whisk the eggs, cream, salt and pepper. Add egg mixture to vegetables in skillet; cook and stir over medium heat until eggs are almost set. Sprinkle with cheese and chives. Cover and cook until eggs are completely set.
