One of my favorite ways to stretch eggs [affiliate link] is to add plenty of vegetables. Luckily for me, this is one of my son's favorite breakfasts. For him, it's all about volume. If the plate looks nice and full, he's happy. If I've just scrambled two eggs, he is not amused. 😉

When I make this breakfast for Matthew, I always make enough for me, otherwise I'm sneaking spoonfuls before I hand him his plate. And once again, if he happens to catch me, he is not amused.

Don't get me wrong, Matthew's a really mellow guy. He rarely gets upset, but he and I go round and round every so often about the amount of food he would like to eat.

These eggs are quick to put together and very filling, especially with bacon or sausage served on the side and you've got to admit they are very colorful and pretty.

Rainbow Scrambled Eggs

Serves 2 or 3

• 1 tablespoon butter or bacon grease
• 1/2 small red onion, diced
• 1 cup of coarse diced bell pepper (the more colors, the better)
• 4-6 mushrooms, coarsely diced
• 1/2 jalapeno pepper, minced (optional)
• 6 eggs

Melt butter or bacon grease in a small skillet.

Dice onion and add to the pan. Stir occasionally so it doesn't burn. Begin dicing the bell pepper, add to the onion. Stir.

Dice the mushroom and add to the pan. Add more butter or bacon grease, if desired.

Add the jalapeno pepper, if desired. Please be careful when working with jalapeno peppers, consider wearing gloves for protection.

Allow the vegetables to cook for five minutes once you have them all in the pan.

Scramble the eggs using a whisk.

Add the eggs to the pan and allow to sit for 5 seconds. Begin scraping the pan with a spoon and continue scraping and stirring until the eggs are done.