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Veggie Scrambled Eggs with Mushrooms, Peppers, and Onions

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  • 10 mins
    Active Time
  • 15 mins
    Total Time




  • 4 eggs
  • 1/2 onion
  • 1 bell pepper
  • 6oz mushrooms
    • 8 eggs
    • 1 onion
    • 2 bell pepper
    • 12oz mushrooms


      • pan
      • stovetop


      1. Dice the onion into small pieces and slice the bell pepper and mushrooms into bite-sized pieces
      2. Heat a large pan over medium heat. Once hot, coat the pan with butter and add in the onions. Saute for 3-5 minutes until the onions start to soften up.
      3. Add in the peppers and mushroom, season with salt + pepper, and cook for another 5-7 minutes until veggies are soft and flavorful.
      4. Meanwhile, as the veggies are cooking, crack the eggs into a small bowl or mug and whisk together.
      5. When the veggies are finished cooking, remove them from the pan and set aside. Add in a bit more butter to the pan and pour in the eggs. Cook for 1-2 minutes, stirring frequently, until the eggs are no longer runny.
      6. Turn off the heat, add the veggies back in, season with salt + pepper, and you're all set! Enjoy with a piece of toast or tortilla, top with sliced avocado, or a dash of hot sauce.

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