Eggs Ole! Recipe – Eats Now

Name: Eggs Ole!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 eggs; 1/4 cup water; salt and pepper, taste; 6 tablespoons butter, divided; 1/2 - 1 cup mushroom, sliced; 1/2 cup chopper green onion; 1/2 cup coarsely chopped green pepper; 1/2 cup coarsely chopped red pepper; 1/2 cup coarsely chopped zucchini; 1/2 cup coarsely chopped tomatoes; 1/4 cup chopped green chili (canned or fresh); salt and pepper (again!); 1/2 lb monterey jack cheese, grated; salsa

Servings: persons

12 eggs
1/4 cup water
salt and pepper, taste
6 tablespoons butter, divided
1/2 - 1 cup mushroom, sliced
1/2 cup chopper green onion
1/2 cup coarsely chopped green pepper
1/2 cup coarsely chopped red pepper
1/2 cup coarsely chopped zucchini
1/2 cup coarsely chopped tomatoes
1/4 cup chopped green chili (canned or fresh)
salt and pepper (again!)
1/2 lb monterey jack cheese, grated
salsa

1
Beat eggs and water together.
2
Season with salt and pepper.
3
Melt butter in frying pan and add egg mixture.
4
Scramble JUST UNTIL MOIST.
5
Place in large ovenproof dish and keep warm in oven.
6
Melt that other butter in frypan and saute all veggies till tender.
7
Season with salt and pepper.
8
Spoon over eggs, sprinkle with grated cheese and return to 300 F.
9
oven until cheese melts.
10
Serve with lots of salsa.

851

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 12 eggs, 1/4 cup water, salt and pepper, taste, 6 tablespoons butter, divided, and more.

Yes, Eggs Ole! falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggs Ole!

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