Veggie Cheddar Scrambled Eggs

In the summer I like to use cherry tomatoes from my garden, this makes a nice light dinner, served wth a crusty bun or toast!

• Ready In: 15 mins
• Serves: 3

Ingredients

• 1⁄4 cup butter
• 1  cup  sliced fresh mushrooms
• 1⁄3 cup  chopped onion (or use 2-3 green onions)
• 1⁄4 cup  chopped green bell pepper
• 6  large eggs
• 1⁄4 teaspoon baking powder (this will make the eggs really light and fluffy!)
• 3  tablespoons  whipping cream
• 1⁄4 cup chopped tomato
• 1⁄4-1⁄3 cup cheddar cheese, shredded
•  salt and pepper

Directions

1. Heat butter in a large skillet over medium heat; add in the mushroom slices, onions and bell peppers; saute until onions are transparent.
2. In a bowl whisk together eggs with baking powder, whipping cream; add to the veggie mixture.
3. Add/stir in chopped tomatoes, season with salt and pepper; then cook until the eggs are almost set.
4. Mix in the shredded cheese and cook until melted (don't overcook the eggs).
5. Serve immediately.