Confetti Eggs Recipe

Home

Add a Recipe

Top 100

Cold Appetizers Hot Appetizers Seafood Salads Soups Main Course Desserts Drinks Baked Goods

Recipes for Kids Microwaveable Recipes Holiday Foods Dietary Recipes BBQ Recipes Vegetarian

English Recipes Jewish Recipes African Recipes Caucasian Recipes Swiss Recipes International Recipes American Recipes French Recipes Ukrainian Recipes Italian Recipes Eastern European Recipes Chinese Recipes Spanish Recipes Japanese Recipes German Recipes South American Recipes Belarusian Recipes

You are here: All Recipes

Desserts

Fondue

Confetti Eggs

Submit a recipe photo

Ingredients:
1/2 medium-sized green pepper, diced
1/2 cup minced onion
2 tablespoons salad oil
6 medium-sized fresh mushrooms,
thinly sliced
2 tablespoons minced parsley
1.1/2 teaspoons salt
1/4 teaspoon pepper
1/2 i teaspoon mixed salad herbs
(or basil or oregano)
1/2 teaspoon Worcestershire
6 eggs, slightly beaten
2 tablespoons butter or margarine
2 large fresh tomatoes, peeled,
diced, and seedy portions removed

Directions:
Fresh vegetables and special seasonings add color and flavor to scrambled eggs. Baked or fried ham and fresh pineapple slices might be served with this brunch, lunch, or dinner.
In the kitchen: In a saucepan or frying pan, saute green pepper and onion in salad oil until slightly soft but not browned, about 5 minutes.
Add mushrooms, parsley, 1 teaspoon of the salt, 1/8 teaspoon of the pepper, herbs, and Worcestershire. Cook slowly, stirring occasionally, for about 10 minutes. Green pepper should still be bright green. Remove from heat. Beat remaining 1/2 teaspoon salt and Vs teaspoon pepper into eggs.
At the table: Over direct flame, heat butter in another frying pan; add eggs, and cook, stirring gently with a wide spatula, until eggs begin to set.
Add mushroom mixture and the tomatoes; stir gently until eggs are softly scrambled. Serve immediately. Makes 3 to 4 servings.