12 eggs 1
50 ml water 1/4 cup
salt & pepper to taste
15 ml butter 1 tbsp
125 g mushrooms, sliced 1/4 lb
4 green onions, chopped
1/2 green pepper, chopped 1/2
1/2 red pepper, chopped 1/2
1 small zucchini, chopped
1 medium tomato, chopped
175 ml cheez whiz, melted 3/4 cup
In a medium bowl; beat eggs and water. Season with salt and pepper.
In a nonstick skillet; melt half of the butter. Add egg mixture. Scramble just until moist. Place in oven proof casserole dish and keep warm in oven.
Melt remaining butter in skillet; add mushrooms, onions, peppers, zucchini and tomato until tender crisp. Spoon over eggs. Drizzle cheez whiz over top of eggs. Serve with toast or muffins.
Serves 6