Description

Peppers and Eggs is a simple, flavorful dish combining sautéed bell peppers with fluffy scrambled eggs, enhanced with extra-virgin olive oil and optional truffle oil for an elegant touch. Perfect for a quick breakfast or light meal, this recipe highlights vibrant peppers and creamy eggs cooked to perfection on the stovetop.

Ingredients

Scale

Vegetables

2 Bell Peppers

Eggs

4 Eggland’s Best Classic Eggs

Oils and Seasonings

Extra-Virgin Olive Oil, as needed
Salt, to taste
Truffle Oil, to taste (optional)

Instructions

Prepare the Peppers: Cut the bell peppers in half and remove the seeds. Then slice them into strips to ensure even cooking.
Sauté the Peppers: Heat a generous amount of extra-virgin olive oil in a pan over medium heat. Add the pepper strips and stir occasionally with a wooden spoon, letting them simmer until they become soft and coated in oil.
Beat the Eggs: While the peppers cook, crack the eggs into a small bowl. Add a pinch of salt and beat them well with a fork until combined and slightly frothy.
Cook the Eggs with Peppers: Once the peppers have softened, pour the beaten eggs into the pan. Let them sit undisturbed for 5-7 seconds, then vigorously mix with a wooden spoon to scramble. Repeat this process every 5-7 seconds until the eggs are fully cooked and fluffy, mixing thoroughly with the peppers.
Finish and Serve: Remove the pan from heat, drizzle with truffle oil if desired, and serve immediately for a warm, savory dish.

Notes

Use fresh bell peppers for the best flavor and texture.
Truffle oil is optional but adds a luxurious aroma and taste.
Adjust salt to your preference, or use a salt substitute if needed.
Use a non-stick pan to prevent eggs from sticking and make stirring easier.
Serve with toast or fresh bread for a complete breakfast.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Stovetop
Cuisine: Italian-American

Keywords: peppers and eggs, scrambled eggs with peppers, Italian breakfast, stovetop eggs, bell pepper recipes