A nice quick breakfast scramble that uses up a bunch of veggies. I've adjusted the proportion to use integer vegetables rather than fractional ones.

Confetti Scramble

From The Big Book of Breakfast by Maryana Vollstedt

Ingredients

• 2 Tbsp butter
• 1 large bell pepper, chopped into 1cm pieces
• ¼ C fresh or frozen corn kernels
• ½ C chopped mushrooms
• 4 green onions, sliced
• 8 large eggs
• ¼ C milk
• ¼ tsp dried thyme
• ¼ tsp salt
• ¼ tsp black pepper, ground
• parsley and black olives for garnish

Directions

1. Heat the butter in a large skillet over medium heat.
2. Add bell pepper, corn, mushrooms, and green onions and cook until tender, 6-7 minutes.
3. Whisk together eggs, milk, thyme, salt, and pepper.
4. Pour into skillet and let set for 20 seconds.
5. Stir until fluffy and almost dry, 3-4 minutes.
6. Top with parsley and olives and serve.