Scrambled eggs with vegetables are easy and pack so much more flavor than your usual scramble.
Instructions
1
Mix the eggs and vegetables
2
In a small bowl, combine the eggs and milk. Add the green pepper, green onions, salt and pepper. Editor's Tip: One of the biggest mistakes with eggs is not mixing them enough. You want them to be uniformly yellow with no streaks of white or clear strands. But don't overmix them; using a fork instead of a whisk is sometimes better.
3
Cook the scrambled eggs
4
Pour the eggs into a lightly greased skillet. Cook and stir them over medium heat until they're nearly set, two to three minutes. Add the tomato. Cook and stir the scramble until the eggs are completely set. Editor's Tip: One way to ensure you're not overcooking eggs is to cook them until they're set, and then turn off the heat and let them continue cooking on the burner. There's enough residual heat to finish the eggs so they're tender, not rubbery.
