Vegetable-Egg-Cheese Scramble Recipe

Name: Vegetable-Egg-Cheese Scramble
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 8 eggs; 1/2 c. milk; 1/2 tsp. salt; 1/2 tsp. Worcestershire sauce; 1/8 tsp. pepper; 2 (3 oz.) pkg. chive cream cheese; 3/4 c. mixed, cooked or canned vegetables; 1/2 c. grated Swiss or Cheddar cheese; 2 Tbsp. margarine or butter; 1 Tbsp. chopped chives

Servings: persons

8 eggs
1/2 c. milk
1/2 tsp. salt
1/2 tsp. Worcestershire sauce
1/8 tsp. pepper
2 (3 oz.) pkg. chive cream cheese
3/4 c. mixed, cooked or canned vegetables
1/2 c. grated Swiss or Cheddar cheese
2 Tbsp. margarine or butter
1 Tbsp. chopped chives

1
Beat the eggs lightly in a bowl, blending in the milk, salt, Worcestershire sauce and pepper.
2
Cut the cream cheese into small pieces and add to the mixture along with the vegetables and cheese.
3
Melt
4
the margarine in a skillet.
5
Pour in the egg mixture and cook over a low heat.
6
Gently lift eggs from the bottom occasionally to allow uncooked portion to flow underneath. Serve when firm but still moist. Garnish with the chives.
7
This can also be cooked in an omelette pan.

No nutrition data on file — estimate from the ingredient list.

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 10 ingredients. The key ingredients include: 8 eggs, 1/2 c. milk, 1/2 tsp. salt, 1/2 tsp. Worcestershire sauce, and more.

Yes, Vegetable-Egg-Cheese Scramble falls under the General 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.

Vegetable-Egg-Cheese Scramble

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