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Scrambled Eggs with Peppers and Onions Recipe

American · Main course · 13 min total

A quick and colorful breakfast scramble featuring bell peppers and onions for a savory start to the day.

Ingredients

• 4 large eggs
• 2 tablespoons milk
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 tablespoon butter
• 1/2 cup diced bell pepper (any color)
• 1/2 cup diced onion

Instructions

1. In a medium bowl, whisk together eggs, milk, salt, and pepper until well combined.
2. Melt butter in a non-stick skillet over medium heat. Add diced bell pepper and onion; cook, stirring occasionally, until softened, about 3-4 minutes.
3. Reduce heat to medium-low. Pour egg mixture over the vegetables. Let cook without stirring for about 30 seconds, until edges begin to set.
4. Using a spatula, gently push cooked eggs from the edges toward the center, allowing uncooked eggs to flow to the edges. Continue until eggs are softly set and still moist, about 2-3 minutes.
5. Remove from heat and serve immediately.

Tips

• For extra flavor, add a pinch of paprika or shredded cheese at the end.
• Serve with toast or a side of fresh fruit.

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