Best Scrambled Peppers And Eggs Recipes

SCRAMBLED PEPPERS AND EGGS

Steps:

• Put oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until it's translucent, 1 or 2 minutes.
• Add peppers, chiles and garlic, and sprinkle with salt and pepper. Cook, stirring occasionally, until peppers are brightly colored but not too soft, 4 to 6 minutes.
• Reduce heat to medium-low and pour in eggs. Cook, stirring occasionally with a wooden spoon or rubber spatula, until eggs are cooked, 3 to 8 minutes. Serve on toast or over rice, or wrapped in a flour tortilla.

SCRAMBLED EGGS/BACON, POTATOES, PEPPERS AND ONIONS AND SAUSAGE

Steps:

• First cut up bacon and sausage into small pieces and fry.
• take out mix and discard the grease.
• Put potatoes (cooked),cut up onions, and cut up peppers into the fry pan and brown slightly.
• add the bacon/sausage and then scramble the eggs (use whatever quantity you need) and put into the potatoe/bacon mix and cook all together.
• Add cheese to top if so--.
• You can add or subtract as much as you need--.

PORTOBELLO MUSHROOMS WITH SCRAMBLED EGGS, SPINACH AND ROASTED RED PEPPERS

Steps:

• Preheat oven to 400°F. Arrange mushrooms, rounded side down, in 13 x 9 x 2-inch glass baking dish. Sprinkle with salt and pepper. Bake until tender, about 15 minutes. Transfer mushrooms to plate. Reduce oven temperature to 250°F.
• Meanwhile, heat 3 teaspoons oil in large nonstick skillet over medium heat. Add onion and garlic; sauté until tender, about 7 minutes. Add spinach; toss until wilted, about 3 minutes. Stir in thyme.
• Arrange spinach in same baking dish. Top with mushrooms, rounded side down. Fill each mushroom with 2 tablespoons peppers. Place in oven to keep warm.
• Whisk eggs in medium bowl to blend. Sprinkle with salt and pepper. Heat 1 teaspoon oil in medium nonstick skillet over medium heat. Pour eggs into skillet; stir until softly set, about 2 minutes. Fill mushrooms with scrambled eggs. Top each with 1 tablespoon peppers. Divide spinach and mushrooms among 4 plates.

SCRAMBLED EGGS WITH PEPPERS, TOMATOES AND POTATOES

Steps:

• Steam the potatoes in a steamer placed over one inch of boiling water for 10 minutes or until tender. Remove from the heat, and set aside.
• Meanwhile, heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring, until it begins to soften, about three minutes. Add the peppers. Cook, stirring, until the peppers begin to soften, about five minutes. Stir in the garlic. Cook, stirring, until fragrant, about one minute. Add the tomatoes, salt, pepper, ground caraway and coriander seeds, and cayenne or harissa. Stir together. Bring to a simmer, reduce the heat to medium-low, cover and cook, stirring often for 20 to 30 minutes, until the mixture is cooked down and the peppers are very tender. Stir in the potatoes, and season to taste with salt and pepper.
• Beat the eggs in a bowl and season with salt to taste. Stir into the vegetables. Cook until the eggs are scrambled, stirring every few seconds to create large curds. Remove from the heat, and serve.

SCRAMBLED EGGS WITH SMOKED SALMON AND GREEN PEPPERS

Steps:

• In a medium frying pan add oil and heat. Then add green pepper. Saute until slightly soft.
• In mixing bowl, add eggs,milk,baking powder,salt, pepper. Mix well.
• Add mixture to sauted green peppers, turn heat on medium heat to low,
• Stir to turn over and break apart, add smoked salmon and gently mix.
• Do not overcook, you want the scrambled eggs to be soft and fluffy, not hard. The amount of green pepper pieces and smoked salmon pieces can be adjusted.
• Note: Sometimes I add a bay leaf to the oil while the oil is heating up. Then remove to use for another dish.