Southwest Scrambled Eggs

Prep Time



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48 eggs
2 cups milk
1 1-#10 can Red Gold Diced Tomatoes (drained)
4 cups chopped red onion
4 cups chopped yellow bell pepper
4 cups chopped green bell pepper
1/2 cups extra virgin olive oil


  1. Whisk together eggs and milk. Add onion and peppers. Stir vigorously.
  2. Preheat non-stick skillet, add olive oil to coat bottom of skillet, on medium-high heat. Pour egg mixture into hot skillet, stirring frequently as eggs will cook quickly. Stir in diced tomatoes after eggs have cooked.