Fiesta Eggs
Brighten up your mornings with Fiesta Eggs, a vibrant and flavorful scramble that packs a punch of fresh vegetables and bold seasonings! This easy-to-make dish combines fluffy, perfectly seasoned eggs with colorful red and green bell peppers, red onion, and a touch of diced jalapeño for a hint of heat. Each bite is elevated with the creamy richness of melted cheddar cheese and a pop of freshness from chopped cilantro. With a prep time of just 10 minutes, this quick and satisfying breakfast is as nutritious as it is delicious. Serve Fiesta Eggs alongside avocado slices, crisp toast, or golden breakfast potatoes for a hearty, crowd-pleasing meal that lives up to its celebratory name. Perfect for busy weekday mornings or laid-back brunches, this vibrant recipe will bring a festive flair to your table. Keywords: fiesta eggs recipe, easy breakfast scramble, colorful scrambled eggs, quick breakfast ideas, fluffy scrambled eggs with vegetables.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 large eggs
- 2 tablespoons milk
- 1 tablespoon butter
- 0.5 cup (diced) red bell pepper
- 0.5 cup (diced) green bell pepper
- 0.25 cup (diced) red onion
- 1 small (diced, seeds removed for less heat) jalapeño pepper
- 0.5 cup shredded cheddar cheese
- 2 tablespoons (chopped) cilantro
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon smoked paprika
Instructions
Crack the eggs into a medium-sized mixing bowl. Add the milk, salt, black pepper, and smoked paprika. Whisk until well combined and slightly frothy.
Heat the butter in a large non-stick skillet over medium heat until melted and slightly foamy.
Add the diced red bell pepper, green bell pepper, red onion, and jalapeño to the skillet. Sauté for 3-4 minutes, stirring occasionally, until the vegetables are slightly softened.
Lower the heat to medium-low and pour the egg mixture into the skillet. Allow the eggs to set slightly around the edges, then use a spatula to gently push the eggs from the edges toward the center, folding in the cooked portions.
Continue to gently fold and stir the eggs every few seconds until they are soft and just set but still slightly creamy. Be careful not to overcook.
Sprinkle the shredded cheddar cheese over the eggs and gently fold until melted and evenly distributed.
Remove the skillet from heat and sprinkle the chopped cilantro over the eggs for a fresh, herby finish.
Serve immediately with your favorite breakfast sides like toast, avocado slices, or breakfast potatoes.
Nutrition Facts
Calories |
834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.4 g | 76% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1212 mg | 404% | |
| Sodium | 2064 mg | 90% | |
| Total Carbohydrate | 18.6 g | 7% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 9.1 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 6.5 mcg | 33% | |
| Calcium | 644 mg | 50% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 890 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
