Tuesday, June 2, 2009

Herbed Scrambled Eggs

12 eggs, minus 3-4 yolks, scrambled with 2-3 T. milk
1/4 medium red bell pepper, chopped
2-3 cloves garlic, minced
2 tsp. parsley
1 T. margarine
salt & pepper
*1/3 C. shredded cheddar cheese

In a large, non-stick skillet, melt margarine. Add all remaining ingredients and cook over a medium low heat for 7-9 minutes.
Serve with toast, English muffins, bagels, or biscuits.
Yield = 4 servings

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