Scrambled Eggs with Bell Pepper and Tomato

Ingredients

• Egg2 count (110 g)
• Tomato1/2 count (65 g)
• Oil1/2 tablespoon (5 ml)
• Bell Pepper1/2 count (60 g)

Instructions

1. 1

   Step 1

   Chop the tomato with the bell pepper and, if you want, you can replace part of the bell pepper with chopped onion. Next, heat a pan over high heat.

2. 2

   Step 2

   Once heated, pour half the oil, add the vegetables and salt and pepper to taste. Mix well for 3-5 minutes until the tomato releases its juice.

3. 3

   Step 3

   In the meantime, crack the eggs into a bowl, add salt and pepper and beat using a fork. Set aside.

4. 4

   Step 4

   Heat the remaining oil in another pan. In the meantime, remove the stir-fried mixture, mix with the eggs and beat.

5. 5

   Step 5

   Once heated, pour the egg mixture, spread and let cook for 30 seconds.

6. 6

   Step 6

   Then, stir constantly until cooked as desired. Turn off, serve and, if you want, add chopped parsley.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Scrambled Eggs with Bell Pepper and Tomato can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.