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| Ingredients: | |||||
| 12 oz | sausage | ||||
| 1/2 cup | sliced green onions | ||||
| 1/2 cup | sliced mushrooms | ||||
| 1/2 cup | sliced red peppers | ||||
| 1/4 cup | sliced ripe olives | ||||
| 8 | eggs | ||||
| 1/2 cup | milk | ||||
| 1/2 cup | shredded cheddar cheese | ||||
| 1 | Roma tomatoe, thinly sliced | ||||
| salt and pepper to taste | |||||
| Directions: | |||||
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In a large skillet, crumble and cook sausage until browned. Reemove sausage from pan. Add onions, mushrooms, and red peppers and saute until tender. Add sausage and ripe loives into pepper, mushroom, onion misture.
Blend eggs and milk in a bowl. Pour mixture over sausage and vegetables. Cover and cook over low hear for about 6-8 minutes or until center is set. Turn off heat and remove cover. Top with shredded cheese and sliced tomatoe. Replace lid and let stand 2-3 minutes or until cheese is melted. Cut into wedges and serve hot. |
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