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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Corn, peppers, zucchini and green onions add fresh flavor and color to these dill-seasoned eggs shared by Diane Hixon. They're great for brunch or served as a nice light supper, suggests the cook from Niceville, Florida. Ingredients:
1/2 cup each chopped green onions, zucchini, green pepper and sweet red pepper |
1 tablespoon canola oil |
1 cup fresh or frozen corn |
1/2 to 3/4 teaspoon salt |
1/2 teaspoon dill weed |
8 eggs, lightly beaten |
1 cup (4 ounces) shredded sharp cheddar cheese |
pepper to taste |
Directions:
1. In a large skillet, saute the onions, zucchini and peppers in oil for 5-6 minutes until vegetable are tender. Stir in the corn, salt and dill. Add eggs; sprinkle with cheese. Cook and stir gently over medium heat until eggs are completely set. Sprinkle with pepper. Yield: 4 servings.
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