Instructions: In a skillet, saute sliced red bell peppers and sliced onions in 1/4 cup butter for 5 minutes. Add sliced zucchini, sliced mushrooms, and salt; cook until tender, stirring occasionally. Remove the vegetables and set aside, keeping warm.

Beat eggs and milk in a bowl. Add 2 tablespoons butter to the skillet and cook the eggs until almost set, stirring frequently. Stir in grated cheddar cheese. Serve the eggs alongside the vegetables.

This recipe yields 4 servings.

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