A delightful and easy-to-make breakfast scramble packed with fresh vegetables and cheesy goodness.
Heat the butter in a skillet over medium heat until melted.
Ensure the butter doesn't brown; it should just melt and coat the skillet.
Add the mushrooms, onions, and bell peppers to the skillet and sauté until the onions are translucent.
Stir occasionally to prevent sticking and ensure even cooking.
In a mixing bowl, whisk together the eggs and baking powder until well combined.
Whisking incorporates air, making the eggs fluffier when cooked.
Pour the egg mixture into the skillet with the vegetables and cook, stirring gently, until the eggs are almost set.
Cook on low heat to avoid overcooking and ensure a creamy texture.
Add the chopped tomato and shredded cheese to the skillet, stirring until the cheese is melted.
Adding the cheese at the end prevents it from burning and ensures a gooey texture.
Serve the scramble immediately while hot.
Garnish with fresh herbs like parsley or chives for added flavor and presentation.
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