Eggs Red BluffFrom RED BLUFF COTTAGE BED AND BREAKFAST
Serve with Nora Mill† speckled grits, bacon, and freshly baked bread.
† Nora Mill Granary, P.O. Box 41, Sautee Nacoochee, GA 30571, 1-800-927-2375
1 tablespoon olive oil
1/4 cup green onions, finely chopped
1/4 cup sliced mushrooms
1/4 cup bell peppers
diced 1/4 cup Del Monte canned, diced tomatoes
drained 6 eggs, beaten and seasoned with Jane's Krazy Mixed-up
Salt to taste
1 tablespoon Parmesan cheesegrated cheddar cheese
lHeat the oil in a 10 inch non-stick pan and add the onion, mushrooms, and bell peppers. Saute until the vegetables are softened slightly (about 1 minute). Pour the seasoned eggs over the vegetables and scramble making certain the eggs remain moist. Gently stir in drained tomatoes just to heat through. Remove to serving dish and sprinkle with Parmesan cheese, then top lightly with grated cheddar cheese. Garnish with slivered fresh basil.