Deluxe Scrambled Eggs

Corn, peppers, zucchini and green onions add fresh flavor and color to these dill-seasoned eggs. They're great for brunch or served as a nice light supper.


4 servings


1/2 cup each chopped green onions, zucchini, green pepper and sweet red
1 tablespoon canola oil
1 cup fresh or frozen corn
1/2 to 3/4 teaspoon salt
1/2 teaspoon dill weed
8 eggs, lightly beaten
1 cup (4 ounces) shredded sharp cheddar cheese
pepper to taste


In a large skillet, sauté the onions, zucchini and peppers in oil for 5 to 6 minutes until vegetable are tender. Stir in the corn, salt and dill. Add eggs; sprinkle with cheese. Cook and stir gently over medium heat until eggs are completely set. Sprinkle with pepper.

Estimated Time

Preparation/Total Time: 30 minutes

Nutritional Information

Amount per serving: Calories 329, Fat 22 g (Saturated Fat 10 g), Cholesterol 455 mg, Sodium 600 mg, Carbohydrate 13 g, Fiber 2 g, Protein 20 g.

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