5/5
(2 Votes)
Ingredients
- 2 2
- tablespoons butter or margarine
- 1/2 1/2
- cup sliced green onions (8 medium)
- 8 8
- eggs, beaten
- 1 1
- cup shredded mozzarella cheese (4 oz)
- 1/2 1/2
- cup chopped seeded tomato (1 small)
- 2 2
- tablespoons chopped fresh parsley
- 1/8 1/8
- teaspoon pepper
- 1/2 1/2
- cup shredded Parmesan cheese (2 oz)
- Additional chopped tomato, if desired
- Additional chopped fresh parsley, if desired
Preparation
Step 1
In 10-inch nonstick skillet, melt butter over medium heat. Add onions; cook 2 to 3 minutes, stirring frequently, until tender.
2 Stir in eggs, mozzarella cheese, tomato, parsley and pepper. Reduce heat to medium-low; cover and cook 9 to 11 minutes or until eggs are set around edge and light brown on bottom.
3 Sprinkle Parmesan cheese over top. Cover; remove from heat and let stand 3 to 4 minutes or until cheese is melted. If desired, garnish with additional chopped tomato and parsley.
Removing the seeds from a tomato helps to prevent excess liquid in a recipe. To seed a tomato, cut it in half crosswise. Squeeze tomato half gently over bowl to remove seeds.