Brunch Scramble

Serving Size: 6

1 medium red onion, chopped
1 medium green pepper, chopped
4 1/2 ounces sliced mushrooms
4 tablespoons margarine
12 eggs
3/4 cup fat free half-and-half
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 1/2 cups reduced fat cheddar cheese
1 tablespoon minced chives

  1. In a skillet, saute the onion, green pepper and mushrooms in butter until crisp-tender.
  2. In a mixing bowl; beat the eggs, cream, salt and pepper; add
  3. to skillet. Cook over medium heat until eggs are almost set, stirring occasionally. Sprinle with cheese and chives. Cover and cook until eggs are completely set and cheese is melted.

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