Scrambled Eggs with Peppers, Onions, 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, brunch, lunch or dinner. The amount and type of vegetables can be adjusted as desired and the recipe made in any amount needed.
- 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
- 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: I love the fresh basil in these eggs but would not hesitate to use dried when fresh is not available. Canned diced tomatoes can be substituted for the fresh as long as they are well drained. These eggs are good at room temperature so they do well on a brunch buffet.