- 1 tomato, seeded and diced
- 1 green bell pepper, diced
- 1 small onion, diced
- 1 teaspoon dried tarragon
- 6 eggs
- 1/4 cup milk
- salt and ground black pepper to taste
- 2 tablespoons butter
- Combine tomato, green bell pepper, onion, and tarragon in a large bowl.
- Whisk eggs, milk, salt, and black pepper in another bowl.
- Melt butter in a skillet over medium heat. Cook and stir egg mixture in hot butter until nearly set, about 2 minutes.
- Stir vegetable mixture into eggs; continue to cook and stir until eggs are set and vegetables begin to soften, about 3 minutes more.
03/27/2018
recipepes.com
Scrambled Eggs a la Charlotte, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
