Garden Scramble Written By: Shantel Whitford Prep Time: 10 minutes Cook Time: 15 minutes Print Recipe Ingredients 6 eggs 1/4 cup fat-free, 2%, or whole milk 1/4 tsp granulated garlic 1/4 tsp salt 1/4 tsp pepper 1 TBSP butter or margarine 1/2 cup chopped fresh or frozen vegetables of your choice (bell pepper, onion, carrots, broccoli, zucchini, cauliflower, and/or asparagus) 1 cup shredded cheese of your choice (cheddar, Swiss, blue cheese) Instructions In a medium bowl, use a fork to beat eggs until combined. Add milk, garlic, salt, and pepper. Mix well. Set aside. In a large nonstick skillet, melt butter or margarine over medium heat. Add desired vegetables. Cook, stirring constantly, for 1 to 4 minutes or until vegetables are tender. Pour egg mixture over hot vegetables. Cook, without stirring until eggs start to become firm on the bottom and around the edges. Using a heatproof spatula or wooden spoon, gently lift and fold egg mixture, forming large soft pieces. Continue cooking and lifting egg mixture about 4 minutes more or until eggs are cooked through, but still slightly moist. Do not stir constantly. Once eggs are cooked, add shredded cheese. Remove from heat. Serve immediately. Do you ever eat breakfast for dinner? We love eating breakfast anytime! You can also add a pound of fried bacon or sausage to this recipe to kick it up a notch. We enjoy this with toast, but you can also wrap it up in a tortilla for a very healthy breakfast burrito! There is no wrong way to enjoy this breakfast scramble!
