Ingredients
1/4 cup chopped green onions1/4 cup sliced fresh mushrooms1/4 cup chopped green pepper2 tablespoons butter, divided5 eggs1/2 teaspoon salt1/4 teaspoon pepper1/4 cup shredded cheddar cheese1/4 cup shredded Monterey Jack cheese
Preparation
In a large nonstick skillet, saute the onions, mushrooms and green pepper in 1 tablespoon butter until tender. Remove and keep warm.
In the same skillet, melt remaining butter over medium-high heat.
Whisk the eggs, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges).
As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon vegetable mixture on one side and sprinkle with cheeses; fold other side over filling. Cut in half.
