Stir Fried Italian Scrambled Eggs for a Crowd
Elevate your breakfast game with this vibrant and crowd-pleasing recipe for Stir Fried Italian Scrambled Eggs! Made with 18 large eggs, creamy whole milk, and fresh Mediterranean-inspired ingredients like cherry tomatoes, bell peppers, garlic, and fragrant basil, this dish is packed with flavor and color. The eggs are cooked to fluffy perfection in a mix of olive oil and butter, then infused with Parmesan cheese and seasoned with oregano, red chili flakes, and parsley for a herby, slightly spicy kick. Perfect for feeding a group, this one-pan recipe is ready in just 30 minutes, making it ideal for a brunch buffet or a hearty family breakfast. Serve with crusty bread for a satisfying meal that will have everyone coming back for seconds. Keywords: Italian scrambled eggs, breakfast for a crowd, Mediterranean breakfast recipe, fluffy scrambled eggs with vegetables.
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Recipe Information
Ingredients
- 18 large eggs
- 0.5 cup whole milk
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large, finely diced onion
- 2 medium, diced bell peppers (red and yellow)
- 1 cup, halved cherry tomatoes
- 3 minced garlic cloves
- 1 cup, shredded Parmesan cheese
- 0.5 cup, chopped fresh basil leaves
- 1 teaspoon dried oregano
- 0.5 teaspoon red chili flakes
- 2 teaspoons (or to taste) salt
- 1 teaspoon black pepper
- 0.25 cup, chopped (optional garnish) fresh parsley
Instructions
In a large mixing bowl, crack 18 eggs and add the whole milk. Whisk well until fully combined and fluffy. Set aside.
Heat a large non-stick skillet or a wok over medium heat. Add the olive oil and butter, swirling to coat the bottom of the pan.
Add the finely diced onion and cook for 2-3 minutes until softened and translucent.
Stir in the diced bell peppers and cook for another 3 minutes until they start to soften.
Add the minced garlic and halved cherry tomatoes. Cook for 2 minutes, stirring frequently, until the tomatoes begin to break down slightly.
Sprinkle the vegetables with dried oregano, red chili flakes, salt, and black pepper. Stir to combine.
Lower the heat to medium-low and pour the whisked eggs into the skillet. Let the eggs cook undisturbed for 1 minute to begin setting.
Using a spatula, gently stir the eggs, folding them over the sautéed vegetables until the eggs are scrambled and cooked to your desired consistency (about 4-5 minutes).
Remove the skillet from the heat and immediately stir in the shredded Parmesan cheese and chopped fresh basil leaves.
Taste and adjust seasoning with additional salt and black pepper, if needed.
Transfer the scrambled eggs to a serving platter and garnish with fresh parsley, if using. Serve warm with crusty bread or as part of a breakfast spread.
Nutrition Facts
Calories |
2441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.8 g | 220% | |
| Saturated Fat | 66.8 g | 334% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 3514 mg | 1171% | |
| Sodium | 6724 mg | 292% | |
| Total Carbohydrate | 62.7 g | 23% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 32.7 g | ||
| Protein | 157.5 g | 315% | |
| Vitamin D | 19.8 mcg | 99% | |
| Calcium | 1702 mg | 131% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 2859 mg | 61% | |
*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.
