Peppers and Onions Scrambled Eggs
Peppers and onions scrambled eggs, topped with cotija cheese, cilantro, and hot sauce, make a great hearty vegetarian breakfast.
Calories: 249kcal
Equipment
Ingredients
- 1 tablespoon (15 ml) olive oil
- 1 red bell pepper diced
- 1 medium red onion diced
- ¼ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 4 eggs
- ½ cup (60 grams) crumbled cotija cheese
- ⅓ cup chopped fresh cilantro
- Cholula or other hot sauce to taste
Instructions
- Heat the olive oil over medium-high heat in a 10-inch nonstick skillet.
- Add peppers, onions, salt, and pepper. Cook for a few minutes, until softened to your liking.
- Meanwhile, scramble the eggs in a medium bowl.
- Reduce heat to medium-low. Pour eggs into the skillet and cook, pulling to the center with a silicone spatula as the set underneath, until just cooked through.
- Divide between two plates and top with cheese, cilantro, and hot sauce to taste.
Video
Notes
- Cotija cheese is a crumbly white cheese made primarily from cow's milk. It's available in a lot of big supermarkets in the U.S., but if you can't find it, there are plenty of other options that will work beautifully. To keep with the Mexican-inspire vibe, try queso fresco or queso ranchero. Or can substitute a basic cow's milk feta, or even shredded jack, pepper jack, or extra-sharp cheddar.
- As with most scrambled egg recipes, this one takes mere moments to make and is at its best shortly after cooking. I don't recommend making it in advance.
- That said, leftovers keep well in an airtight container in the fridge for a week. Reheat with a short spin in the microwave or a frying pan.
Nutrition
Serving: 1 | Calories: 249kcal | Carbohydrates: 10g | Protein: 14g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 12g | Cholesterol: 373mg | Sodium: 492mg | Fiber: 2g | Sugar: 5g