You may also like
Categories:
butter green bell pepper red bell pepper corn mushroom green onions eggs milk thyme salt pepper black olives
Viewed: 57 - Published at: 2 years agoIngredients
- 2 tablespoons butter or 2 tablespoons margarine
- 14 cup chopped green bell pepper
- 14 cup chopped red bell pepper
- 14 cup fresh corn kernels or 14 cup frozen corn kernels, thawed
- 14 cup chopped mushroom
- 4 green onions, including some tender green tops, sliced
- 8 large eggs
- 14 cup milk
- 14-12 teaspoon dried thyme
- salt
- pepper
- sliced black olives, garnish
Method
- Melt the butter in a big non-stick skillet over medium heat.
- Add in the vegetables; saute/stir for 6-7 minutes or until tender.
- In a medium mixing bowl, whisk the eggs, milk, thyme, and salt/pepper.
- Pour egg mixture over the vegetables; let set for 20 seconds.
- Cook/stir 3-4 minutes or until light and fluffy and almost dry.
- Serve hot and garnish with sliced olives if desired.
