Scrambled Peppers and Eggs
Scrambled Peppers and Eggs is a vibrant and hearty dish that celebrates the union of bold vegetables and creamy eggs. Perfect for breakfast, brunch, or a quick dinner, this recipe is as versatile as it is satisfying.
The balance of sweet bell peppers, mild chiles, and optional jalapeño creates layers of flavor, while the garlic and onion add aromatic depth. A touch of olive oil ties everything together, making this a wholesome and delicious choice.
Simple to prepare yet bursting with color and taste, this dish pairs wonderfully with toast, rice, or tortillas. It’s a nutritious, flavor-packed meal that’s sure to brighten any table!
Scrambled Peppers and Eggs: Ingredients That Shine
Olive Oil – The foundation of flavor, adding richness and a silky texture to every bite.
Onion – A fragrant base that brings a touch of sweetness and depth to the dish.
Bell Peppers – Vibrant and sweet, these are the stars, adding color and a satisfying crunch.
Poblano or Anaheim Chiles – Mildly smoky, these peppers provide subtle complexity without overpowering the dish.
Eggs – The creamy, protein-packed canvas that ties all the vibrant flavors together.
Recipe Tips
- Use Fresh and Colorful Ingredients
Opt for fresh bell peppers and chiles to ensure the dish bursts with vibrant flavors. Mix red, yellow, or orange bell peppers for added color contrast. For the onion, a small yellow or sweet variety works best for a balanced sweetness. - Perfect Egg Texture
Cook the eggs on medium-low heat and stir gently to prevent overcooking. This ensures the eggs remain creamy and complement the tender-crisp vegetables. Using a rubber spatula helps fold the ingredients together without breaking the texture. - Customize the Heat Level
If you prefer a milder dish, omit the jalapeño. For more spice, keep the seeds or add a pinch of red chili flakes. Adjust the seasoning with salt and pepper to balance the flavors of the vegetables and eggs.
What to Serve with Scrambled Peppers and Eggs
- Warm Tortillas
Wrap the scrambled mixture in a soft flour tortilla for a portable breakfast or snack. Add a dollop of sour cream or salsa for extra flavor. - Toasted Sourdough Bread
Serve the dish on a slice of crusty sourdough bread. The tangy undertones of the bread complement the sweetness of the peppers and creaminess of the eggs. - Steamed Rice or Quinoa
Pair the scrambled peppers and eggs with steamed white rice or quinoa for a wholesome, balanced meal. This combination works wonderfully for lunch or dinner.
FAQ
1. Can I make this recipe in advance?
Yes, you can prepare the vegetable mixture in advance and store it in the refrigerator for up to two days. Add the eggs just before serving for the best texture.
2. What other vegetables can I add?
Zucchini, mushrooms, or spinach are excellent additions to this recipe. Sauté them along with the peppers for a heartier dish.
3. Can I make this recipe vegan?
Absolutely! Substitute the eggs with crumbled tofu or a vegan egg alternative. Adjust seasoning to taste, as tofu tends to be neutral in flavor.
4. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in a skillet over medium heat, stirring occasionally to avoid overcooking.
Scrambled Peppers and Eggs
Ingredients
- 4 eggs whisked
- 2 red bell peppers diced
- 1 small onion finely chopped
- 2 poblano or Anaheim chilies chopped
- 1 fresh green chili such as jalapeño, minced (optional)
- 1 tablespoon minced garlic
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté, stirring occasionally, until it becomes translucent, approximately 1 to 2 minutes.
- Incorporate the diced bell peppers, chopped chilies, and minced garlic into the skillet. Season with a pinch of salt and a sprinkle of ground black pepper. Cook the mixture, stirring from time to time, until the peppers are vibrant in color yet still firm, about 4 to 6 minutes.
- Reduce the heat to medium-low and pour the beaten eggs into the skillet. Gently stir with a wooden spoon or rubber spatula to combine the ingredients. Continue stirring occasionally until the eggs are fully cooked but remain soft, which may take 3 to 8 minutes.
- Serve immediately, paired with toast, steamed rice, or wrapped in a flour tortilla for a versatile and satisfying meal.
