Southwest Scrambled Eggs
A variety of veggies combined with eggs make a great start to the day.
6 eggs1/4 cup milk1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes 14.5 oz, drained1/2 cup chopped red onion1/2 cup chopped yellow bell pepper1/2 cup chopped green bell pepper1 teaspoon extra virgin olive oil
- Whisk together eggs and milk. Add onion and peppers. Stir vigorously.
- Preheat non-stick skillet, add olive oil to coat bottom of skillet, on medium-high heat. Pour egg mixture into hot skillet, stirring frequently as eggs will cook quickly. Stir in diced tomatoes after eggs have cooked.