Scrambled Eggs a la Charlotte recipe

All Recipes Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes

Ingredients

1 tomato, seeded and diced
1 green bell pepper, diced
1 small onion, diced
1 teaspoon dried tarragon
6 eggs
¼ cup milk
salt and ground black pepper to taste
2 tablespoons butter

Nutrition Info

407.5 calories
carbohydrate: 13.6 g
cholesterol: 448.5 mg
fat: 30.8 g
fiber: 2.4 g
protein: 19.4 g
saturatedFat: 13.3 g
servingSize: -
sodium: 318.6 mg
sugar: 8.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine tomato, green bell pepper, onion, and tarragon in a large bowl.

  2. Whisk eggs, milk, salt, and black pepper in another bowl.

  3. Melt butter in a skillet over medium heat. Cook and stir egg mixture in hot butter until nearly set, about 2 minutes.

  4. Stir vegetable mixture into eggs, continue to cook and stir until eggs are set and vegetables begin to soften, about 3 minutes more.

Recipe Yield

2 servings

Recipe Note

A touch of tarragon brings these veggie-loaded scrambled eggs to life.

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