Scrambled Eggs 1/2 cup finely chopped sweet red pepper
6 green onions, thinly sliced 1/4 cup butter 8 eggs 2 tablespoons milk 1/2 teaspoon salt Pinch of white pepper Saute red pepper and green onions in butter over medium heat until vegetables are soft but not brown. Beat eggs with milk, salt and pepper. Add egg mixture all at once to vegetable mixture. Reduce heat to low and cook, gently stirring, as eggs begin to thicken until eggs are creamy and softly set. Serve immediately. Makes 4 servings. Mama's Corner. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
