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Scrambled Eggs with Bell Pepper and Cheddar
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Source: https://recipheon.com/en/recipes/breakfast/scrambled-eggs-with-bell-pepper-and-cheddar
About this recipe
Scrambled eggs with bell pepper and cheddar make a filling breakfast with more pronounced flavor than a classic buttered scramble. Red bell pepper brings sweetness and color, while the cheddar melts slightly and makes the eggs creamier and more substantial. Sauté the pepper first so it softens and flavors the pan. Add the cheddar near the end, when the eggs are almost set but still moist. Serve with toast or fresh vegetables.
Ingredients
4 eggs
1 tablespoon butter or olive oil
2 slices sandwich bread
1/2 red bell pepper
40 g cheddar cheese
Steps
Wash and deseed the bell pepper, then finely dice the flesh. Grate or finely chop the Cheddar and beat the eggs in a bowl.
Heat the butter or olive oil in a frying pan. Cook the bell pepper for 2–3 minutes, stirring, until slightly softened.
Reduce the heat to low and pour in the eggs. Gently move the mixture with a spatula until nearly set but still moist; do not cook it dry.
Add the Cheddar and stir briefly. Once the cheese begins to melt and the eggs stop flowing freely, remove the pan from the heat and serve immediately with bread.
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