Onions Peppers Scrambled Eggs
A quick, healthy scramble featuring fluffy eggs, crisp bell peppers, and fresh scallions. Perfect for breakfast or a light dinner, this protein-packed, low-carb dish comes together in just 10 minutes. Top with cilantro or hot sauce for an extra flavor boost.
Equipment
- 1 medium skillet
- 1 small mixing bowl
- 1 whisk or fork
- 1 spatula
- Measuring Spoons
Ingredients
- 3 large eggs
- 1 tablespoon whole milk
- 2 tablespoons butter
- ½ red bell pepper diced
- 1 scallion chopped
- 1 tablespoon fresh cilantro chopped
- Salt to taste
- Black pepper to taste
- Hot sauce optional
Instructions
- Prepare the Vegetables: Start by washing your red bell pepper and scallion thoroughly under running water. Pat them dry with a kitchen towel. Dice the bell pepper into small, uniform pieces to ensure even cooking. Chop the scallion finely, separating the white and light green parts from the dark green tops. Keeping the pieces uniform will help the vegetables cook quickly and blend perfectly with the eggs.
- Crack and Whisk the Eggs: Take a small mixing bowl and crack all three eggs into it. Add one tablespoon of whole milk to the eggs—this will help make the scramble soft and creamy. Using a whisk or a fork, beat the eggs vigorously until the yolks and whites are fully combined and slightly frothy. This step is crucial for creating light, fluffy eggs that aren’t dense or rubbery.
- Melt the Butter in Skillet: Place a medium-sized skillet over medium-high heat. Add two tablespoons of butter and let it melt completely, swirling the pan gently to coat the bottom. The butter should bubble slightly but not brown—this ensures it will impart flavor without burning. Butter is key here, as it enriches the eggs and prevents sticking.
- Sauté the Bell Peppers: Add the diced red bell pepper to the melted butter. Stir them frequently, allowing them to cook for 3–4 minutes until they are softened but still slightly crisp. This step enhances their natural sweetness and brings out a tender crunch. Season lightly with salt and pepper at this stage to layer the flavors early.
- Add the Eggs to Skillet: Reduce the heat slightly to medium. Pour the beaten eggs directly over the sautéed peppers. Immediately begin stirring gently but continuously with a spatula. Scrape the edges and bottom of the skillet to prevent the eggs from sticking or overcooking. Continuous stirring is essential to achieve soft, creamy curds rather than dry, tough scrambled eggs.
- Incorporate the Scallions: Once the eggs have just started to set but are still slightly runny, fold in the chopped scallions. Stir gently to combine, allowing the eggs to finish cooking while the scallions retain their fresh flavor and subtle crunch. Taste and adjust the seasoning with a pinch of salt and freshly cracked black pepper.
- Final Touches and Serve: Remove the skillet from the heat while the eggs are still slightly soft—they will continue to cook with residual heat. Sprinkle freshly chopped cilantro over the top for a bright, herbal note. If desired, drizzle a few drops of your favorite hot sauce for an extra kick. Transfer immediately to a plate and serve hot for the best texture and flavor.
Notes
- Use fresh vegetables for the best flavor and texture; bell peppers and scallions should be crisp, not wilted.
- Whisk the eggs thoroughly with milk to incorporate air, which ensures a light, fluffy scramble.
- Cook eggs over medium heat; high heat can make them dry or rubbery.
- Stir continuously to prevent sticking and to create creamy curds.
- Adjust salt and pepper gradually—remember you can always add more, but you can’t remove it.
- Optional: Top with hot sauce or avocado for an extra layer of flavor and healthy fats.
