Food
Home-Style Scrambled Eggs
By Yankee Magazine|Jan 24 2007|
Betty Crocker Recipe
Yield
3 servings
Ingredients
4 eggs
3 tbsp minced onion
3/4 tsp salt
3 tbsp water
1/4 cup butter or margarine
1 cup diced tomatoes
1 cup diced cooked potatoes
1 cup diced zucchini or 1/2 cup chopped green pepper
Instructions
Beat eggs, onion, salt and water. Melt butter in large skillet over medium heat; cook and stir vegetables in butter 2 minutes. Pour egg mixture over vegetables.
As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portions can flow to the bottom. Avoid constant stirring. Cook until eggs are thickened throughout but still moist, 3 to 5 minutes,
