Scrambled Eggs With Tomatoes and Peppers

Scrambled Eggs Deluxe
Scrambled Eggs Deluxe. Diana Rattray
Ratings (13)
  • Total: 20 mins
  • Prep: 10 mins
  • Cook: 10 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
294 Calories
23g Fat
6g Carbs
16g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chopped tomatoes, bell pepper, and cheese make these scrambled eggs extra special. Use Cheddar, Monterey Jack, or a Mexican blend of cheeses in this recipe.

If you like mushrooms, feel free to add some sliced sauteed mushrooms. For a heartier dish, add about 1/2 cup of diced ham or crumbled bacon to the eggs. 

Serve the scrambled eggs with sausages, ham slices, or bacon.

Ingredients

  • 8 large eggs
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon seasoned pepper
  • 2 tablespoons butter
  • 1 medium ripe tomato (chopped)
  • 1 tablespoon red bell pepper (finely chopped)
  • 1 tablespoon green onions (finely chopped)
  • Optional: 1/2 cup Monterey Jack or Cheddar cheese

Steps to Make It

In a mixing bowl, beat eggs, milk, salt, and pepper together until well blended.

Melt butter in a large skillet over medium-low heat until hot; pour in egg mixture. Reduce heat. As mixture begins to set on bottom and sides of skillet, lift and fold over with a spatula. Cook, stirring gently until eggs are almost set but still moist. Fold in the chopped tomato, finely chopped red pepper, and green onion. Heat scrambled eggs through; serve immediately.

If desired top with shredded cheese just before finished.

Variations

Saute some sliced mushrooms in butter; remove the mushrooms, add the eggs (and more butter, if necessary), and continue with the recipe.

Add about 1/2 cup of diced ham or crumbled bacon to the eggs along with the minced vegetables and tomato.