This colorful egg dish is perfect for an easy weekend morning breakfast or brunch.
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3 tablespoons Land O Lakes® Butter
1 cup sliced fresh mushrooms
1 medium (1/2 cup) onion, chopped
9 large Land O Lakes® Eggs
1/4 teaspoons pepper
1/2 medium red bell pepper, cut into 1x1/4-inch strips
1 cup frozen broccoli florets, thawed
4 ounces (1 cup) shredded Cheddar cheese
Melt butter in 10-inch skillet until sizzling; add mushrooms and onion. Cook over medium heat 3-4 minutes or until tender.
Beat eggs and pepper in bowl with whisk until well beaten. Pour into skillet. Cook over medium heat, lifting slightly with spatula to allow uncooked portion to flow underneath, 3-4 minutes or until eggs are almost set.
Arrange red pepper strips and broccoli on top. Cover; continue cooking 4-5 minutes or until eggs are set.
Sprinkle with cheese; cut into wedges.
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