Vegetarian Chilli Scrambled Eggs
Kickstart your day with these vibrant and flavorful Vegetarian Chilli Scrambled Eggs, a spicy twist on a classic breakfast. This quick and easy recipe combines fluffy, perfectly cooked eggs with a medley of colorful vegetables like red and green bell peppers, juicy cherry tomatoes, and fresh green onions. A hint of finely chopped red chilli adds a tantalizing kick, balanced beautifully by creamy melted cheddar cheese. Ready in just 20 minutes, this protein-packed dish is perfect for a hearty breakfast, brunch, or even a light lunch. Serve with toast or a crisp side salad, and enjoy a delicious way to spice up your morning routine. Ideal for fans of vegetarian recipes with a touch of heat, this dish is sure to become a household favorite!
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Recipe Information
Ingredients
- 4 large eggs
- 0.25 cup milk
- 2 tablespoons butter
- 0.5 cup red bell pepper
- 0.5 cup green bell pepper
- 2 sliced green onions
- 1 cup cherry tomatoes
- 1 deseeded and finely chopped red chilli
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup cheddar cheese
Instructions
Crack the eggs into a medium-sized bowl and add the milk. Whisk the mixture until the eggs are fully beaten and slightly frothy.
Season the egg mixture with salt and black pepper, then set it aside.
In a large non-stick pan, melt the butter over medium heat.
Once the butter is melted and slightly bubbling, add the chopped red and green bell peppers. Sauté them for about 2-3 minutes until they begin to soften.
Add the chopped green onions and cherry tomatoes to the pan, and sauté for an additional 2 minutes until the tomatoes start to soften.
Stir in the finely chopped red chilli, adjusting the quantity to your personal taste if a milder or more intense spice level is preferred.
Pour the egg mixture into the pan with the vegetables. Let it cook for about a minute without stirring, allowing the edges to set slightly.
Using a spatula, gently stir the eggs, bringing the cooked edges towards the center and allowing the uncooked portions to move to the outer edges.
Continue cooking and gently stirring until the eggs are mostly set but still slightly runny, about 2-3 minutes.
Sprinkle the grated cheddar cheese over the eggs and remove the pan from the heat. Allow the residual heat to melt the cheese.
Serve immediately with your choice of toast or alongside a fresh salad for a complete meal.
Nutrition Facts
Calories |
842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.6 g | 78% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 862 mg | 287% | |
| Sodium | 2125 mg | 92% | |
| Total Carbohydrate | 28.3 g | 10% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 12.9 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 488 mg | 38% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1289 mg | 27% | |
*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.
