Saute chopped onion in large nonstick skillet in 2 to 3 Tablespoons of butter or margarine until the onion is soft.

Next, add the bell pepper and saute until it is bright green and sweet. Add the sliced mushrooms and saute them until they start to give up their juices.

Beat the eggs in a large bowl with the Worcestershire sauce, pepper and the fines herbs or the tarragon.

Pour the egg mixture over the vegetables.

Add the cubed cheese and cook and stir until the cheese is melted and the eggs are cooked.


You may also add chopped, cooked shrimp, turkey, chicken, ham or sausage. It is wonderful served with hot biscuits or toast or English muffins.

Mr Breakfast would like to thank Saunny for this recipe.

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