INGREDIENTS
INSTRUCTIONS
NUTRITIONS INFORMATION
INGREDIENTS
- 3 teaspoons light olive oil or avocado oil, divided
- 2 tablespoons finely chopped onion
- 2 tablespoons finely chopped button mushroom
- 2 tablespoons finely chopped red bell pepper
- 2 tablespoons finely chopped green bell pepper
- 2 large eggs, lightly beaten
- 1/4 cup (28 g) GO VEGGIE Lactose Free Cheddar Shreds
- Salt and pepper
INSTRUCTIONS
- Heat 2 teaspoons oil in a 6-inch nonstick skillet over medium heat. Add the onion, mushroom, bell peppers, and a pinch of salt and pepper.
- Cook until the vegetables are softened and starting to brown in places, about 4 to 5 minutes, stirring occasionally. Transfer the vegetables to a small bowl and set aside for now.
- Add the remaining 1 teaspoon oil to the skillet and turn the heat up to medium-high. Once the skillet is hot, add the beaten egg and rotate the skillet so the eggs coat the pan.
- Once the eggs start to set on the bottom, use a rubber spatula to gently lift up the cooked portion and rotate the pan so the uncooked eggs run under.
- When the eggs are mostly cooked through, sprinkle the cooked vegetables and cheddar shreds on top and cook 30 seconds longer.
- Turn off the heat, cover the skillet, and let it sit for a minute or two so the cheese can fully melt.
- Serve immediately.
Recipe by: An Edible Mosaic
NUTRITIONS INFORMATION
