For an easy dinner, serve this dish of scrambled eggs and cheese with a side of sauteed vegetables.

Festive Scrambled Eggs

2 red bell peppers, sliced
2 onions, sliced
1/4 cup butter
1 zucchini, sliced
4 cups sliced mushrooms
1/2 teaspoon salt
8 large eggs
1/4 cup milk
2 tablespoons butter
1/2 cup shredded cheddar cheese

1. In a skillet, saute sliced red bell peppers and sliced onions in 1/4 cup butter for 5 minutes. Add sliced zucchini, sliced mushrooms, and salt; cook until tender, stirring occasionally. Remove the vegetables and set aside, keeping warm.
2. Beat eggs and milk in a bowl. Add 2 tablespoons butter to the skillet and cook the eggs until almost set, stirring frequently. Stir in shredded cheddar cheese.
3. Serve the eggs alongside the vegetables.

Makes 4 servings.