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- Preparing Time: 20 minutes
- Total Time: -
- Served Person: 2
- 1/4 cup milk
- 2 tablespoons butter
- salt and ground black pepper to taste
- 1 small onion, diced
- 6 eggs
- 1 teaspoon dried tarragon
- 1 tomato, seeded and diced
- 1 green bell pepper, diced
- Carbohydrate 13.6
- Cholesterol 448
- Fat 30.8
- Protein 19.4
- Sodium 319
- Calories 407 calories;
Combine tomato, green bell pepper, onion, and tarragon in a large bowl. Whisk eggs, milk, salt, and black pepper in another bowl. Melt butter in a skillet over medium heat. Cook and stir egg mixture in hot butter until nearly set, about 2 minutes. Stir vegetable mixture into eggs; continue to cook and stir until eggs are set and vegetables begin to soften, about 3 minutes more.
