Scrambled Eggs With Tomatoes and Peppers

Scrambled Eggs Deluxe
Scrambled Eggs Deluxe. Diana Rattray
  • 20 mins
  • Prep: 10 mins,
  • Cook: 10 mins
  • Yield: 4 servings
Ratings (9)

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.

What You'll Need

  • 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

How to Make It

  1. In a mixing bowl, beat eggs, milk, salt, and pepper together until well blended.
  2. 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.
  1. If desired top with shredded cheese just before finished.


  • 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.
Nutritional Guidelines (per serving)
Calories 294
Total Fat 23 g
Saturated Fat 12 g
Unsaturated Fat 7 g
Cholesterol 276 mg
Sodium 306 mg
Carbohydrates 6 g
Dietary Fiber 1 g
Protein 16 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)