Sometimes the simplest and most ordinary recipes are my favorite, and for as long as I can remember I have been making some version of these delicious scrambled eggs with vegetables for breakfast, sometimes lunch and even dinner!
These eggs were always my contribution to a weekend family brunch. I loved the addition of the bright colored peppers and the nice pop of red provided by the grape tomatoes. The addition of the shredded Gouda gives these simple eggs a refined taste. I was always proud of my contribution to the meal, as I would place my finished dish on the brunch table along with my dads famous pancakes. These eggs have always been a crowd pleaser in my family and have continued to be a brunch staple on weekends when the entire family is gathered around!
Add these eggs to your weekend brunch line up or prepare it for a quick and easy week night dinner. Top your eggs with avocado, salsa or roll into a whole wheat tortilla for a delicious "breakfast" burrito filling!
Scrambled Eggs with Onions, Grape Tomatoes, Peppers and Smoked Gouda
1/2 of a Red Pepper Chopped
1/2 of a Yellow Pepper Chopped
1 Cup Chopped Grape Tomatoes
1/2 Onion Chopped
1/3 Cup Shredded Smoked Gouda (I love Trader Joe's Smoked Gouda and I shred it myself)
1 Tablespoon Milk
2 Teaspoons Garlic Powder
Salt and Pepper to taste
1- Heat 1 teaspoon olive oil in a medium skillet. Add onions, pepper, and tomatoes to skillet. Saute until vegetables are tender.
2- Crack eggs into a bowl and beat with milk and garlic powder. Once veggies are tender add egg mixture to skillet.
3- Cook eggs with your vegetables until your eggs have reached the consistency you prefer. I prefer my eggs on the dryer side.
4- Sprinkle eggs with shredded smoked Gouda cheese. Allow cheese to melt a bit before serving. Serve immediately with avocado, salsa or egg toppings of choice!