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Breakfast Scramble or Omelet Filling Recipe

American · Main course · 13 min total

A quick and versatile savory mixture of eggs, vegetables, and cheese that can be served as a scramble or used as an omelet filling.

Ingredients

• 4 large eggs
• 2 tablespoons milk
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 tablespoon butter
• 1/4 cup diced bell pepper
• 1/4 cup diced onion
• 1/4 cup diced tomato
• 1/4 cup shredded cheddar cheese

Instructions

1. In a small bowl, whisk together eggs, milk, salt, and pepper until well combined.
2. Melt butter in a non-stick skillet over medium heat. Add bell pepper and onion; cook, stirring occasionally, until softened, about 3 minutes.
3. Add tomato and cook for 1 minute more.
4. Pour egg mixture over the vegetables. Let cook without stirring for about 30 seconds, then gently stir with a spatula, pushing cooked eggs from the edges toward the center.
5. Continue cooking, stirring occasionally, until eggs are mostly set but still slightly moist, about 2-3 minutes.
6. Sprinkle cheese over the top and remove from heat. Let stand until cheese melts, about 1 minute. Serve immediately.

Tips

• For an omelet, use the filling without the eggs; prepare a separate omelet and spoon filling in before folding.
• Add cooked bacon or sausage for extra protein.
• Store leftovers in an airtight container in the refrigerator for up to 2 days.

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