Scrambled Eggs with Red Bell Peppers
Elevate your breakfast game with this vibrant and flavorful recipe for Scrambled Eggs with Red Bell Peppers! Perfectly fluffy eggs are delicately seasoned with salt, black pepper, and a splash of milk for creaminess, while sautéed red bell peppers add a delightful sweetness and a pop of bold color. Cooked in unsalted butter for a rich and luscious finish, this quick and easy dish is ready in just 20 minutes, making it ideal for busy mornings. Garnish with fresh parsley for a touch of brightness and serve alongside toast or fruit for a well-rounded, nutritious meal. Whether you're a breakfast enthusiast or simply looking to start your day with a burst of flavor, these scrambled eggs are sure to impress! Keywords: scrambled eggs, red bell peppers, easy breakfast, fluffy eggs, quick recipe.
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Recipe Information
Ingredients
- 4 large eggs
- 1 red bell pepper
- 2 tablespoons milk
- 1 tablespoon unsalted butter
- 0.25 teaspoon salt
- 0.125 teaspoon black pepper
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
Start by thoroughly washing the red bell pepper. Cut the bell pepper in half, remove the seeds and stem, and then finely dice the red bell pepper into small, even pieces.
Crack the eggs into a medium-sized bowl. Add the milk, salt, and black pepper. Use a fork or whisk to beat the mixture until the egg yolks and whites are completely combined and the mixture is slightly frothy.
Heat a non-stick skillet over medium heat. Once the skillet is warm, add the unsalted butter, allowing it to melt and coat the pan evenly.
Add the diced red bell peppers to the skillet. Sauté them for about 3-4 minutes or until they become tender and start to slightly caramelize.
Reduce the heat to low and pour the egg mixture into the skillet over the red bell peppers. Allow the eggs to sit undisturbed for a few seconds until they just begin to set at the edges.
Using a spatula, gently push the eggs from the edges towards the center. Continue this process, letting the uncooked eggs flow to the edges of the pan. Do this until the eggs are softly set but still slightly runny in spots, making sure not to over-stir; scrambled eggs should have large, soft curds.
Remove the skillet from the heat and let the residual heat finish cooking the eggs. The scrambled eggs should not be dry but should still slightly glisten.
Transfer the scrambled eggs to plates and, if desired, garnish with freshly chopped parsley for a pop of color and added flavor.
Serve the scrambled eggs hot, with your choice of toast, bacon, or fresh fruit for a complete meal.
Nutrition Facts
Calories |
435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 778 mg | 259% | |
| Sodium | 888 mg | 39% | |
| Total Carbohydrate | 12.6 g | 5% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 5.6 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 161 mg | 12% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 582 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.
