Scrambled Eggs With Tomatoes and Peppers

Scrambled Eggs Deluxe

The Spruce / Diana Rattray

Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 4 servings
Nutrition Facts (per serving)
261 Calories
20g Fat
3g Carbs
17g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 261
% Daily Value*
Total Fat 20g 26%
Saturated Fat 10g 48%
Cholesterol 401mg 134%
Sodium 546mg 24%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 2%
Total Sugars 2g
Protein 17g
Vitamin C 9mg 43%
Calcium 187mg 14%
Iron 2mg 11%
Potassium 255mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Take the boring out of breakfast with these tasty scrambled eggs. Chopped tomatoes, bell pepper, green onion, and cheese make these scrambled eggs extra special, adding flavor and color to what can easily be a basic and bland dish.

Along with eggs, this recipe calls for milk, butter, tomato, red pepper, green onion, and cheese—you can use cheddar, Monterey Jack, or even a blend of Mexican cheeses if you like. Salt and pepper are a must when making scrambled eggs, but you can kick the flavor up a notch by using seasoned pepper, which is a blend of black and sometimes white pepper, red bell pepper, sugar, and spices including paprika. It can be found in the spice aisle of most grocery stores.

Serve the scrambled eggs with your favorite breakfast sides, such as sausages, ham slices, or bacon, along with toast, biscuits, or home fries. Add a fruit salad for a little sweetness and extra nutrition.


  • 8 large eggs

  • 1/4 cup milk

  • 1/2 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper, or seasoned pepper

  • 2 tablespoons unsalted butter

  • 1 medium tomato, ripe. chopped

  • 1 tablespoon finely chopped red bell pepper

  • 1 tablespoon finely chopped green onions

  • 1/2 cup shredded Monterey Jack, or cheddar cheese, plus extra for topping if desired

Steps to Make It

  1. Gather the ingredients.

  2. In a large mixing bowl, beat the eggs along with the milk, salt, and pepper until well blended.

  3. Melt the butter in a large skillet over medium-low heat. Pour in the egg mixture and reduce the heat.

  4. As the mixture begins to set on the bottom and sides of the skillet, lift and fold over the eggs with a spatula. Cook, stirring gently, until the eggs are almost set but still moist.

  5. Fold in the chopped tomato and finely chopped red pepper and green onion and heat through.

  6. If desired, top with extra shredded cheese just before the eggs are finished.

  7. Serve immediately and enjoy.


If you prefer your scrambled eggs on the creamier side, add the vegetables earlier in the cooking time. If drier eggs are your style, continue cooking until they nearly reach the desired texture. Keep in mind eggs will continue cooking after they are removed from the heat.

Recipe Variations

  • Sauté sliced mushrooms in butter; remove the mushrooms, and add the eggs to the butter in the pan (and more butter, if necessary), and continue with the recipe, adding the mushrooms along with the other vegetables.
  • Add about 1/2 cup of diced ham or crumbled bacon to the eggs along with the minced vegetables and tomato.
  • Finish off the scrambled eggs with chopped fresh parsley or chives.
  • For a dairy-free version, use soy milk, oil or margarine, and eliminate the cheese.

Recipe Tags: