Scrambled Eggs and Capsicum
Brighten your mornings with this Scrambled Eggs and Capsicum recipe—a colorful and nutritious twist on classic scrambled eggs. Packed with the vibrant flavors of red and green capsicums (bell peppers), sautéed onions, and a hint of fresh parsley, this quick and easy dish is perfect for breakfast, brunch, or even a light dinner. Fluffy, soft eggs are perfectly complemented by the tender-crisp veggies, offering a delightful mix of textures and flavors. Ready in just 20 minutes, this protein-packed meal is seasoned simply with salt, black pepper, and a splash of milk for added creaminess. Serve it with warm toast or enjoy it on its own for a wholesome start to your day.
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Recipe Information
Ingredients
- 4 large eggs
- 1 medium red capsicum (bell pepper)
- 1 medium green capsicum (bell pepper)
- 1 small onion
- 2 tablespoons milk
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon fresh parsley
Instructions
Wash and dice the red capsicum, green capsicum, and onion into small, even pieces.
In a medium bowl, crack the eggs and add the milk, salt, and black pepper. Whisk until combined and slightly frothy.
Heat a large non-stick skillet over medium heat and add the olive oil.
Once the oil is hot, add the diced onion to the skillet and sauté for 2 minutes until softened.
Add the diced red and green capsicum to the skillet and cook for 3-4 minutes, stirring occasionally, until the capsicum is slightly softened but still bright in color.
Reduce the heat to low, and pour the whisked eggs into the skillet over the sautéed vegetables.
Gently stir the eggs with a spatula, scraping the bottom of the skillet frequently. Continue cooking for 2-3 minutes or until the eggs are softly scrambled and cooked to your liking.
Remove the skillet from heat and sprinkle freshly chopped parsley over the scrambled eggs and capsicum.
Serve immediately with toast or as-is for a light, nutritious meal.
Nutrition Facts
Calories |
553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 747 mg | 249% | |
| Sodium | 2672 mg | 116% | |
| Total Carbohydrate | 29.6 g | 11% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 16.6 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 206 mg | 16% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1077 mg | 23% | |
*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.
