Veggie Egg Scramble

This is a great brunch item, the wine gives it a sophisticated taste. I could see this being served in one of those trendy restaurants in L.A.

6 eggs (large)
1/4 cup white wine or chicken broth
1/4 teaspoon salt
1/2 cup sliced fresh mushrooms
1 teaspoon butter
1 teaspoon olive oil
1/8 teaspoon pepper
1/8 teaspoon garlic powder
1/2 cup chopped green pepper
1/2 cup chopped onion
1/2 cup shredded Cheddar cheese
2 teaspoons minced fresh basil

1. In a medium bowl whisk the eggs, wine, salt, pepper and garlic powder. Set aside.
2. In a large skillet sauté the green pepper, onion and mushrooms in the butter and oil for about 3 minutes or until crisp-tender.
3. Reduce heat to medium then stir in the egg mixture.
4. Cook and stir per directions for "scrambled eggs", until eggs are completely set.
5. Sprinkle with the cheese and basil.
6. Cover then remove from heat and let stand for about 5 minutes or until the cheese is melted. Serves 3.