Sophie’s Scrambled Eggs

A classic breakfast with added vegetables and seasonings.  Enjoy.

2 Whole Eggs

1/4 Cup Milk or Half And Half or Heavy Cream

1 slice American Cheese or Sharp Cheddar Cheese

Olive Oil

2 pieces Broccoli, Washed And Finely Chopped

2 pieces Cauliflower, Washed And Finely Chopped

2 pieces Fresh Spinach, Washed And Finely Chopped

1 Zucchini, Washed And Finely Chopped

1 Russet Potato or 6 Red Potatoes, Washed, Peeled, Boiled, And Sliced Into Cubes

1 Cup Mushrooms, Washed And Finely Chopped

1/4 Onion, Peeled And Finely Chopped

2 Garlic Cloves, Peeled And Minced

Garlic Salt, to taste

Seasoned Salt, to taste

Ground Black Pepper, to taste

Garlic Powder, to taste

Adobo, to taste

a splash Worcestershire Sauce

Soy Sauce, to taste

1. In a small bowl, crack eggs, and add milk, garlic salt, seasoned salt, black pepper, and Worcestershire sauce. Beat, and set aside.

2. Oil a frying pan, and add garlic. Sauté until slightly browned, add onion, and let cook. Add vegetables, garlic powder, adobo, and soy sauce, and stir until slightly cooked. If the mixture begins to burn, lower the heat.

3. Pour beaten eggs into pan with vegetables, onion, garlic, and soy sauce, and move them around the pan with a spatula.  Break up cheese, add it in, and cook until melted.

4. When finished cooking, serve eggs on a plate, and enjoy.

Yields: 1 serving


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