Scrambled Eggs with Bell Peppers and Onion

Soft, fluffy scrambled eggs cooked low and slow with sautéed bell peppers and onion. Simple, savory, and perfect for breakfast, brunch, or a quick meal any time of day.

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Special Equipment: non stick skillet

Ingredients

• Heat butter or oil in a skillet over medium heat. Add the bell peppers and onion and cook until softened and lightly caramelized, about 3–5 minutes.

• In a bowl, whisk the eggs with salt and black pepper until smooth.

• Reduce heat to medium low and pour the eggs into the skillet with the vegetables.

• Let the eggs sit briefly, then gently push and fold them with a spatula until softly set and creamy.

• If using cheese, add it during the last 30 seconds so it melts evenly. Remove from heat and serve warm.

Directions