Scrambled Peppers and Eggs

5.0(455)

As in many Mark Bittman recipes, the idea here is more vegetables -- in this case, peppers -- than protein. It works because except for the jalapeño, none of the peppers is hot.

by Mark Bittman

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Breakfast, Dinner, Lunch, Main Course

Servings

(2–4)

Total time

30 min

Calories / serving

162 kcal

Ingredients (8)

serves

2 tablespoons olive oilolive-oil
1 small onion, choppedonion
2 red bell peppers, choppedbell-pepper
2 poblano or Anaheim chiles, chopped
1 fresh hot green chile (like jalapeño), chopped, optional
1 tablespoon minced garlicgarlic
Salt and ground black peppersalt-and-pepper
4 eggs, beatenegg

Instructions (3 steps)

01Put oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until it’s translucent, 1 or 2 minutes.
02Add 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.
03Reduce 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.

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Rich recipe — supports nutrition-aware planning.