Ingredients with Measurements:
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 6 eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
- 1/4 cup shredded cheddar cheese
Special equipment needed:
- Non-stick skillet
- Whisk
Step-by-step instructions:
1. In a bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
2. Melt the butter in a non-stick skillet over medium heat.
3. Add the diced bell peppers to the skillet and sauté for 2-3 minutes until slightly softened.
4. Pour the egg mixture over the bell peppers and stir gently with a spatula.
5. Cook the eggs, stirring occasionally, until they are set but still slightly moist.
6. Sprinkle the shredded cheddar cheese over the eggs and let it melt for 1-2 minutes.
7. Remove the skillet from the heat and serve the bell pepper and egg scramble hot.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 180
Total fat: 13g
Saturated fat: 6g
Cholesterol: 250mg
Sodium: 420mg
Total carbohydrates: 4g
Dietary fiber: 1g
Sugar: 3g
Protein: 12g
Substitutions for ingredients:
- You can use any color of bell pepper you prefer or a combination of colors.
- You can use any type of cheese you prefer or omit it altogether.
Variations:
- Add diced onions or mushrooms to the bell peppers for extra flavor.
- Add cooked crumbled sausage or bacon to the eggs for a heartier dish.
- Add diced tomatoes or avocado on top of the eggs for a fresh touch.
Tips and tricks:
- Use a non-stick skillet to prevent the eggs from sticking.
- Don't overcook the eggs, as they will become dry and rubbery.
- Use a spatula to gently stir the eggs, so they cook evenly.
- Serve the eggs immediately after cooking for the best taste and texture.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the bell pepper and egg scramble on a plate or in a bowl.
Garnishes:
Sprinkle chopped fresh herbs, such as parsley or chives, on top of the eggs for a pop of color and flavor.
Pairings:
Serve the bell pepper and egg scramble with toast, English muffins, or bagels.
Suggested side dishes:
- Fresh fruit salad
- Roasted potatoes
- Sautéed spinach
Troubleshooting advice:
- If the eggs are sticking to the skillet, add more butter or oil.
- If the eggs are too dry, add a splash of milk or cream to the mixture.
Food safety advice:
- Make sure the eggs are cooked to an internal temperature of 160°F to prevent foodborne illness.
- Wash your hands and all utensils thoroughly before and after handling raw eggs.
Food history:
Scrambled eggs have been a popular breakfast dish for centuries, and variations of the dish can be found in many cultures around the world.
Flavor profiles:
The bell peppers add a sweet and slightly tangy flavor to the eggs, while the cheddar cheese adds a creamy and savory note.
Serving suggestions:
Serve the bell pepper and egg scramble for breakfast, brunch, or even dinner.
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