Scrambled Eggs with Bell Peppers
Brighten up your mornings with this vibrant and nourishing recipe for **Scrambled Eggs with Bell Peppers**! Bursting with the natural sweetness of red, yellow, and green bell peppers, this dish combines fluffy, creamy eggs with a pop of color and flavor in every bite. Perfectly seasoned with a touch of salt, black pepper, and a hint of milk for extra fluffiness, these scrambled eggs are sautéed to perfection in olive oil, creating a satisfying and quick breakfast you’ll love. Top it off with a garnish of fresh parsley for a refreshing finish, and pair it with toast or your favorite sides for a well-rounded meal. Ready in just 20 minutes, this protein-packed option is ideal for busy mornings or leisurely weekend brunches. Whether you’re looking for a wholesome start to your day or a simple way to incorporate veggies into breakfast, this recipe is sure to deliver!
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Recipe Information
Ingredients
- 4 large eggs
- 0.5 medium red bell pepper
- 0.5 medium yellow bell pepper
- 0.5 medium green bell pepper
- 2 tablespoons milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh parsley
Instructions
Dice the red, yellow, and green bell peppers into small, evenly-sized pieces.
In a medium-sized bowl, crack the eggs and add the milk, salt, and black pepper. Whisk together until well combined and slightly frothy.
Heat the olive oil in a non-stick skillet over medium heat.
Add the diced bell peppers to the skillet and sauté for 3-4 minutes until they are slightly softened and vibrant in color.
Reduce the heat to low, then pour the egg mixture over the sautéed bell peppers in the skillet.
Allow the eggs to set slightly on the bottom, then gently stir with a spatula, folding the eggs over themselves as they cook. Keep stirring occasionally until the eggs are cooked through but still creamy.
Remove the skillet from the heat and sprinkle the chopped fresh parsley over the scrambled eggs for a fresh garnish.
Serve the scrambled eggs with bell peppers immediately, with toast or as part of a larger breakfast spread.
Nutrition Facts
Calories |
243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 373 mg | 124% | |
| Sodium | 637 mg | 28% | |
| Total Carbohydrate | 8.2 g | 3% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 4.9 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 86 mg | 7% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 338 mg | 7% | |
*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.
