Scrambled Peppers and Eggs
- Total Time
- About 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 to 4 servings
- 2tablespoons olive oil
- 1small onion, chopped
- 2red bell peppers, chopped
- 2poblano or Anaheim chiles, chopped
- 1fresh hot green chile (like jalapeño), chopped, optional
- 1tablespoon minced garlic
- Salt and ground black pepper
- 4eggs, beaten
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
164 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 7 grams protein; 379 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Put oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until it’s translucent, 1 or 2 minutes.
- Step 2
Add peppers, chiles and garlic, and sprinkle with salt and pepper. Cook, stirring occasionally, until peppers are brightly colored but not too soft, 4 to 6 minutes.
- Step 3
Reduce heat to medium-low and pour in eggs. Cook, stirring occasionally with a wooden spoon or rubber spatula, until eggs are cooked, 3 to 8 minutes. Serve on toast or over rice, or wrapped in a flour tortilla.
Private Notes
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Cooking Notes
Tom
No, DON'T server over rice, or toast, or tortilla. Carbing up a perfectly wonderful recipe in habituation is a bad idea.
Instead, throw a dollop of sour cream/crema on top. Add chopped tomato at the very end where the eggs set.
Silverthyme
Also good with a little cilantro and/or chopped tomato added just before the eggs are done
Kurt
I take 1 lb of loose country sausage and cook until done but not browned, then proceed with the rest of the recipe cooking everything in same pan and skipping the olive oil. If sausage is not lean you may need to drain some of the grease off. I also use 1 or 2 additional eggs. The sausage adds great flavor and texture. I also vote strongly for flour tortillas wrap a few in a tea towel and microwave for 20 seconds.
BERFB
This is a perfect quick meal. I didn't have a poblano pepper so I did a medley of red, green and orange peppers, plus the jalapeño. I added chilli flakes to the onions. I also added a few dashes of hot space to the egg mixture. Finished with cilantro and green onions. I used whole wheat wraps to make this extra healthy! It would be great with grated cheese!
Ian Francis
Would it be alright to saute the onions, peppers, chilies and garlic the day before? So that you would have your vegetables already prepped and fully cooked for the next morning, then heat up and simply add eggs to the mix?
Crystal can cook
I only used bell peppers, onion and garlic then added the eggs, folded in some shredded Mexican cheese blend, avocado and tomato at the very end and it turned out perfectly. A dollop of sour cream topped it off. Next time I’ll probably add some mushrooms as well.
Seduciary
I'm only concerned about increasing my squat and deadlift for powerlifting, so served over rice or bread is favorable, as well as delicious. If I want a six pack like a male model, maybe I'll consider trying sour cream and tomato!
Kevin
I used mini sweet peppers instead of all of the other peppers the recipe called for. Threw on some verde hot sauce to add some of that sweet sweet heat. It was very good
Ben
Simple and savory. Great as the filling for a breakfast burrito....we added some shredded Monterey Jack
Sad Girl
This looks so good but I suck at cooking! I tried and my skillet got too hot and the egg burnt.
Persimmon
I'm going to make this the quickest meal possible by using TJ's "Melange a Trois" peppers and a handful of roasted corn. Also probably a no-sausage sausage. With whole wheat naan.
Sheila
Wonderful! Had red bell pepper and jalapeño that needed to be used. Halved recipe ‘cause only me. Added splash of milk and couple Tbsp. white cheddar for creaminess.
Joan H.
We used tricolor sweet peppers in lieu of the red peppers and added a bit of shredded cheddar cheese at the end. We skipped the rice/toast and served the cheesy scrambled eggs with sriracha cream alongside gluten-free orange-cranberry scones. Delicious recipe!
Doug
I used a cast iron skillet for this recipe. Whenever I use cast iron, I always have a problem switching between temperature levels. Is there a technique( trick ) to accomplish this?
Cheryl Baptista
Loved this! Used cubanelle, poblano and jalapeño peppers, and cooked the eggs low and slow. So good!
Pat Pedraza
This was delicious. The poblano peppers gave a gentle heat. Used only 1 poblano pepper, 2 small red peppers, the tip of a jalapeño pepper, and a small onion which was enough for 4 eggs. The egg to veggie ratio turned out just right. Folks have complained about a watery result. So after everything was cooked I turned up the heat on the pan to cook off any residue. It seemed to work. I added some shredded cheddar cheese which also help to solidify the ingredients. Great filling for Arepas!
Russell
Wow. This is surprisingly full of flavor for something so simple.
James Pagdon
I think this would be best without rice, instead of bell peppers use cubanelle peppers and stuff it into a New Jersey pizza bread like we use for our italian hot dogs with and enjoy the pepper and egg sandwich.
Crystal can cook
I only used bell peppers, onion and garlic then added the eggs, folded in some shredded Mexican cheese blend, avocado and tomato at the very end and it turned out perfectly. A dollop of sour cream topped it off. Next time I’ll probably add some mushrooms as well.
alex
This is great. You could also add finely decided mushrooms and/ or cheese - I’ve done it with feta and blue cheese, both with great results
Jack X
I would add some cut up bacon, to boost some smoky flavor.
Paulguad
Here in Mexico we use jalapeños, remove the white inside if you don't want TOO hot, slice into long strips, fry in olive oil, add eggs and done. Wonderful with our Guadalajara bolillo. No onions, no garlic, keep it súper simple
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