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Eggs with Kielbasa

Source of Recipe


From "Betty Crocker's New Cookbook"






List of Ingredients



• 2 tsp vegetable oil
  
• 1/2 lb. Kielbasa, cut lengthwise in half, then sliced
  
• 1 large onion, sliced
  
• 1 medium green bell pepper, thinly sliced
  
• 8 large eggs
  
• 1/2 cup milk
  
• 1/4 tsp salt
  
• 1/8 to 1/4 tsp pepper
  






Instructions



1. Heat oil in a 10-inch skillet over medium heat. Cook kielbasa, onion and bell pepper in oil about 5 minutes, stirring occasionally, until vegetables are tender.
   
   
2. Meanwhile, beat eggs, milk, salt and pepper thoroughly with fork or wire whisk until a uniform yellow; or beat slightly for streaks of white and yellow.
   
   
3. Pour egg mixture into skillet. As mixture begins to set at bottom and side, GENTLY lift cooked portions with spatula so that the thin, uncooked portion can flow to the bottom. Avoid constant stirring. Cook 3 to 4 minutes, or until eggs are thickened throughout but still moist.
   
   Makes 4 servings.