Scrambled Eggs with Peppers, Tomatoes and Basil

Serves 3 to 4

I love eggs for a light dinner, and decided to do something different with scrambled eggs. This Italian-inspired recipe is quick, easy, healthy and delicious. These scrambled eggs are equally appropriate for breakfast, lunch or dinner and, since they are good at room temperature, on a brunch buffet.

Ingredients

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 2 large cloves garlic, minced
• 6 large or extra-large eggs
• 2 tablespoons water
• 1 medium tomato, diced, juices discarded (about 3/4 cups)
• Salt and pepper to taste
• 1 tablespoon chopped fresh basil (can use 1 teaspoon dried)
• Freshly grated Parmesan cheese

Heat olive oil in a nonstick 10-inch skillet over medium-high heat. Add the onions and peppers. Sauté until tender, about 5 minutes. Add the garlic and sauté another minute. Reduce heat to medium.

Meanwhile, crack the eggs into a medium bowl. Add the water and whisk until well combined. Add the salt, pepper and basil. Pour into pan of vegetables and cook, stirring often, until eggs are done, about 3 minutes. Add the tomatoes and cheese and stir in. Serve immediately.

Notes: The amount and type of vegetables can be adjusted as desired and the recipe made in any amount needed. Canned diced tomatoes, drained well, can be substituted for the fresh.

Print Recipe

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