salt, pepper, dried dillweed, spice blends (all to taste)
1 c. shredded cheddar cheese
Preheat oven to 400. Spray a 9 x 9 glass pan with cooking spray. Scatter broccoli florets and green onions on the bottom of the pan. Beat eggs, milk, salt, pepper together in a small bowl. Pour over vegetables. Sprinkle cheese over mixture. Bake at 400 for about 30 minutes or until set. Serve with fruit salad, toast and hash browns (for breakfast) or a green salad and bread for lunch or supper. Very versatile, any combination of vegetables can be used. About 4 servings.
Grease large frying pan. Place broccoli and pepper in it with 1/4 c. water and simmer on medium-low heat for 5 minutes or until tender-crisp. Meantime, mix eggs, milk, cheese, mushrooms, salt, pepper and spices in a large bowl. Add to vegetables in frying pan. Cook over medium heat until eggs are almost set, about 8 minutes. Turn off heat and leave on burner another 8 minutes until eggs are completely set. Serves 4 – 6. Good with a crusty bread and some fruit and perfect for any meal.
Lately I have been enjoying breakfast scrambles. I take a few of those small potatoes and steam them in my vegetable steamer until fork tender. After they are cool enough to handle, I slice them into a frying pan that has a small amount of oil in it. Heat this pan on the stove on medium heat and fry the spuds until they are brown. I have also added a few sliced green onions to the skillet with the taters. While that is happening, crack an egg into a small bowl and beat with a fork. Add to the pan and scramble until cooked. Season with salt, pepper and your favorite spice blend. I also like to grate a little cheese on top. Enjoy!