Ingredients for Scrambled Eggs And Capsicum
- 6 large eggs
- Red Capsicums
- ½ medium tomato, finely chopped (optional)
- ½ medium onion, finely chopped
- ½ teaspoon garlic powder
- Salt And Pepper
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How to Make Scrambled Eggs And Capsicum
- Preheat your grill or broiler to high. Halve and deseed 2 large bell peppers (capsicums).
- Place the bell pepper halves cut-side down directly on the grill or broiler pan. Roast for 15-20 minutes, turning occasionally, until the skin is blackened and blistered.
- Transfer the roasted peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes. This will make peeling easier.
- Once cool enough to handle, peel off the charred skin and discard. Dice the roasted peppers into ½-inch pieces.
- In a medium bowl, whisk together 6 large eggs, a pinch of salt and pepper, and ½ teaspoon garlic powder.
- Finely chop ½ medium onion. In a large nonstick skillet over medium heat, sauté the onion until softened, about 5 minutes.
- Add the diced bell peppers to the skillet and cook for 2 minutes, stirring occasionally.
- Pour the whisked eggs into the skillet. Cook, gently stirring and pushing the cooked eggs from the edges towards the center, until the eggs are set but still slightly moist, about 5-7 minutes.
- Serve immediately with your favorite toasted bread or bread rolls. Garnish with fresh herbs (optional).
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
35g
Fat
8g
Carbs
4g
