Home Style Scrambled Eggs Recipe
Summary
Preparation Time5 MinCooking Time5 Min
Ready In10 MinDifficulty LevelEasy
Health IndexHealthyServings2
Interest GroupEveryday
Ingredients
| Eggs | 4 standard | |
| Water | 3 Tablespoon | |
| Salt | 3/4 Teaspoon | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Potato | 1 Medium, cubed | |
| Onion | 3 Tablespoon, finley chopped | |
| Zucchini | 1 Small, halved | |
| Tomato | 1 , chopped |
Directions
Beat eggs, water and salt with fork.
Heat margarine in 10-inch skillet over medium heat until melted; cook and stir vegetables in margarine 2 minutes.
Pour egg mixture into skillet.
As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom.
Avoid constant stirring.
Cook until eggs are thickened throughout but still moist, 3 to 5 minutes.
TO MICROWAVE: Omit margarine.
Beat eggs, water and salt with fork in 1 1/2 quart micro-wavable casserole.
Stir in potato, onion and zucchini.
Cover tightly and microwave on high, stirring every minute, until eggs are puffy and set but still moist, 4 to 5 minutes.
Stir in tomato.
Heat margarine in 10-inch skillet over medium heat until melted; cook and stir vegetables in margarine 2 minutes.
Pour egg mixture into skillet.
As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom.
Avoid constant stirring.
Cook until eggs are thickened throughout but still moist, 3 to 5 minutes.
TO MICROWAVE: Omit margarine.
Beat eggs, water and salt with fork in 1 1/2 quart micro-wavable casserole.
Stir in potato, onion and zucchini.
Cover tightly and microwave on high, stirring every minute, until eggs are puffy and set but still moist, 4 to 5 minutes.
Stir in tomato.
Chef
