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Eggs And Peppers

Eggs and Peppers recipe image
This Eggs and Peppers dish is a colorful, protein-packed breakfast that brings fresh garden flavors to your morning table. The combination of sweet red, green, and yellow bell peppers with savory onions creates a robust vegetable base, while the fluffy egg scramble adds comfort and richness. It is an ideal meal for busy weekdays or leisurely weekend brunches, offering a quick yet satisfying dining experience. The textures contrast beautifully between the tender-crisp vegetables and the soft, moist eggs. Simple to prepare with pantry staples, this recipe delivers a wholesome, vegetarian-friendly start to the day without unnecessary fuss or complex ingredients.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 358.3
Dietary: Gluten-free, Vegetarian
Description
This Eggs and Peppers dish is a colorful, protein-packed breakfast that brings fresh garden flavors to your morning table. The combination of sweet red, green, and yellow bell peppers with savory onions creates a robust vegetable base, while the fluffy egg scramble adds comfort and richness. It is an ideal meal for busy weekdays or leisurely weekend brunches, offering a quick yet satisfying dining experience. The textures contrast beautifully between the tender-crisp vegetables and the soft, moist eggs. Simple to prepare with pantry staples, this recipe delivers a wholesome, vegetarian-friendly start to the day without unnecessary fuss or complex ingredients.
Ingredients
  • 1 teaspoon Olive or vegetable oil
  • 1 small Onion -- thinly sliced
  • 1/2 red Bell pepper -- cut into 1/4-inch
  • Strips
  • 1/2 green Bell pepper -- cut
  • Into 1/4-inch strips
  • 1/2 yellow Bell pepper -- cut
  • Into 1/4-inch strips
  • 1 small Tomato -- cut into 1-inch
  • Pieces
  • 2 cups Egg Substitute or cholesterol-
  • Free egg product
  • 1/2 teaspoon Salt
  • 1/8 teaspoon Pepper
Directions
  1. 1
    Heat the olive or vegetable oil in a 10-inch nonstick skillet over medium-high heat.
  2. 2
    Add the thinly sliced onion and all the bell pepper strips to the skillet.
  3. 3
    Sauté the vegetables, stirring occasionally, until they are tender-crisp and fragrant, about 3-4 minutes.
  4. 4
    Stir in the diced tomato pieces and cook for another minute until heated through.
  5. 5
    Transfer the vegetable mixture to a plate and cover to keep warm.
  6. 6
    In a bowl, whisk together the egg substitute, salt, and pepper until well combined.
  7. 7
    Reduce the heat under the skillet to medium and pour in the egg mixture.
  8. 8
    Let the eggs cook undisturbed for a moment until the bottom begins to set.
  9. 9
    Gently lift the cooked edges with a spatula, allowing the uncooked egg to flow to the bottom.
  10. 10
    Continue cooking without constant stirring for 3 to 5 minutes, or until the eggs are thickened but still moist.
  11. 11
    Slide the scrambled eggs onto a serving platter.
  12. 12
    Mound the sautéed vegetable mixture in the center of the eggs and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 358.3kcal
% Daily Value *
Total Fat 17.8g28%
Saturated Fat 5.0g25%
Cholesterol 540.8mg181%
Sodium 5318.6mg222%
Total Carbohydrate 24.2g9%
Dietary Fiber 6.2g25%
Sugars 6.5g
Protein 25.3g51%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: eggs, peppers, breakfast, scramble, vegetarian, onion, bell pepper, healthy, quick, meal, protein, saute, brunch, easy, home cooked, colorful, morning, light, simple, fresh
Read it online: https://www.chefs-mate.com/recipe/eggs-and-peppers/