I love scrambled eggs in the morning; they’re quick to make, you can throw whatever you have into the mixture, they’re ready within a few minutes and they taste great. With that in mind, I’d like to share with you a recipe of my own that you can whip up in no time…
Now onto the recipe…
Pepper, Tomato and Chilli Scrambled Egg
1/4 bell pepper
A bunch of chives
A handful of cherry tomatoes
A handful of button mushrooms (or less if you prefer)
Oil (to fry)
A few slices of cheese (optional)
A sprinkle of chive (optional)
NB: For the chive and chilli, add more if you want more flavour and less if you’d rather a milder taste. Optional: you can also add a tablespoon of diced onions to your scramble if you like. I chose not to for this particular recipe.
- On a chopping board, prepare the vegetables. Chop the peppers into small cubes. Dice up the chilli and chive. Roughly chop the mushrooms.
- Crack the eggs into a bowl and lightly beat them together using a fork.
- Meanwhile, on a medium to low heat, pour a tablespoon of oil into a frying pan and let it heat up.
- Add salt and pepper into the egg mixture, to taste.
- Add the rest of the ingredients (except for the mushrooms and tomatoes) to the eggs and give it another light whisk.
- Begin by placing the onions (if using) into the pan and allowing to heat.
- Place the mushrooms into the pan and allow it to cook for a few minutes until it begins to soften.
- Then add the tomatoes and let it cook until the juices begin to come out.
- Now pour the egg mixture into the pan.
- Allow to stand by for a minute then stir the eggs and keep stirring to break it up.
- Turn the bits of eggs over to ensure they’re golden and cooked through.
- Serve hot with toast and sliced cheese.
NB: I like my eggs properly cooked so I tend to do my scrambled eggs a little differently. If you prefer, you can cook the eggs until just set but not golden.
I hope you try out this recipe and let me know what you think!
Disclaimer: Results may vary.