Scrambled Breakfast
Start your day with a hearty and colorful "Scrambled Breakfast" that combines fluffy, perfectly cooked eggs with a vibrant medley of diced green and red bell peppers, finely chopped onion, and a melty layer of shredded cheddar cheese. This quick and easy breakfast recipe is ready in just 20 minutes and features the perfect balance of creamy richness, thanks to a splash of whole milk, and fresh flavor, enhanced by an optional garnish of chopped parsley. Ideal for busy mornings, this meal is packed with protein and veggies, making it a wholesome and satisfying way to fuel your day. Whether you're cooking for yourself or sharing with loved ones, this dish is as visually appealing as it is delicious.
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Recipe Information
Ingredients
- 4 large eggs
- 2 tablespoons whole milk
- 1 tablespoon butter
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.25 cup green bell pepper, diced
- 0.25 cup red bell pepper, diced
- 0.25 cup yellow onion, finely chopped
- 0.5 cup shredded cheddar cheese
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
Crack the eggs into a medium bowl. Add whole milk, salt, and black pepper. Whisk vigorously with a fork or whisk until the mixture is frothy and the egg yolks and whites are well combined.
Heat a non-stick skillet over medium heat. Add butter and let it melt, ensuring the skillet is evenly coated.
Once the butter is hot, add the diced green bell pepper, red bell pepper, and chopped onion to the skillet. Cook for 2-3 minutes, stirring occasionally, until the vegetables are slightly softened.
Reduce the heat to low. Pour the egg mixture into the skillet over the vegetables.
Using a silicone spatula, gently push the eggs from the edges towards the center of the skillet. Repeat this process to create soft curds. Avoid stirring continuously to maintain the fluffy texture.
When the eggs are nearly set but still slightly runny, sprinkle shredded cheddar cheese over the top.
Gently fold the cheese into the eggs and cook for an additional 30 seconds, or until the cheese is melted and the eggs are fully set.
Remove the skillet from heat, transfer the scrambled eggs to plates, and garnish with fresh parsley, if desired. Serve immediately and enjoy your scrambled breakfast!
Nutrition Facts
Calories |
661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.9 g | 65% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 841 mg | 280% | |
| Sodium | 1913 mg | 83% | |
| Total Carbohydrate | 15.5 g | 6% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 5.6 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 577 mg | 44% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 548 mg | 12% | |
*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.
