Egg and Vegetable Scrambled Eggs

Egg and Vegetable Scrambled Eggs


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This dish substitutes milk with chicken broth to add a bit of savory flavor to your usual scrambled eggs in the morning. This combination of vegetables will add a bit of zing to your mornings.

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Chicago, IL

Time needed

5 min preparation + 15 min cooking

Serving Size / Yield

5 servings


  • 4 eggs
  • ½ cup of chicken broth
  • 1 tomato, cubed
  • 1 yellow bell pepper, cubed
  • ½ onion, diced
  • 1 cup cheddar cheese, shredded

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First, whisk the eggs and chicken broth together then set aside. Meanwhile, heat the skillet over medium-high heat and add tomato, yellow pepper and onion. Once the vegetables have softened, lower the heat to medium and pour in the egg mixture. Make sure to stir frequently and slowly add in the cheese. Cook for about five additional minutes or until eggs are fluffy and light.

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