1 Tbsp margarine or butter

1 small green pepper, chopped (1/2 cup)

1 small red pepper , chopped (1/2 cup)

1 medium onion, chopped, (1/2 cup)

6 eggs, beaten

1/4 cup milk

1 cup cooked wild rice*

1 cup shredded Swiss cheese (4 ounces)

1. Melt butter in 10 inch non-stick skillet. Cook peppers and onion until veggies are crisp-tender.
2. Mix eggs, milk, wild rice and 1/2 cup cheese. Pour egg mixture over veggies; reduce heat. Cover and cook 15-20 minutes until eggs are set, remove from heat.
3. Sprinkle remaining 1/2 cup cheese on top. Cover and let stand 5 minutes or until cheese melts. Serve immediately.

Serves 6

*Variation: I often make this with leftover spaghetti instead of rice. I also change the cheese to co-jack or cheddar…whatever I have on hand.