Description
Start your day with a burst of flavor with this Southwest Egg Scramble! This vibrant breakfast dish features fluffy eggs, colorful bell peppers, and melted cheddar cheese, all sautéed to perfection. Whether you’re enjoying a leisurely weekend brunch or need a quick meal during busy weekdays, this recipe is sure to delight your taste buds and energize your morning.
Ingredients
Scale
- 4 large eggs
- 1 cup diced bell peppers (mixed red and green)
- 1 medium onion, diced
- 2 tablespoons fresh cilantro, chopped
- 1 cup sharp cheddar cheese, shredded
- 1/4 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper (adjust to taste)
- 1 tablespoon olive oil (extra virgin recommended)
- 1/2 avocado, sliced (optional)
Instructions
- Dice the bell peppers and onion into small pieces.
- Heat olive oil in a skillet over medium heat. Add diced onions and cook until translucent (3-4 minutes).
- Stir in the bell peppers and cook until slightly softened but still crunchy (2-3 minutes).
- In a bowl, whisk together eggs with salt and pepper until fully combined. Aim for light and airy consistency.
- Pour whisked eggs over the sautéed veggies in the skillet. Stir gently until eggs are just set but still soft (about 3-5 minutes).
- Sprinkle shredded cheddar cheese on top while warm to melt perfectly. Finish with fresh cilantro. Serve hot with avocado slices or toast.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: Southwestern
Nutrition
- Serving Size: 1/4 of the total recipe (approximately 200g)
- Calories: 310
- Sugar: 2g
- Sodium: 460mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 370mg