When we are having early morning or brunch guests over, I will prepare the veggies ahead and then just quickly throw everything together when they arrive.
I usually double, sometimes even triple the recipe, based on the amount of people that are going to be coming over. I like to serve this with some nice homemade toast too just to give it a little something extra. What would you serve with this lovely breakfast scramble?
Ingredients
1 teaspoon Bertolli olive oil
1/2 cup diced red bell pepper
4 tablespoons diced Vidalia onion
4 large Eggland’s eggs
salt, to taste
freshly ground black pepper
2 tablespoons chopped fresh parsley
optional: leftover boiled potatoes, shredded chicken or sausage
Instructions:
Heat the oil in an 8″ non-stick frying pan over medium-high heat.
Add the peppers and onions to the pan and cook for about 2 minutes. Remove the vegetables and set aside. Wipe the pan clean so that it can be reused for the eggs.
Whisk the eggs with the salt and pepper until well blended. Pour the eggs and vegetables into the frying pan and stir constantly over low heat with a rubber spatula. When the eggs begin to get firm, add the parsley and continue stirring.
When the eggs have reached the desired degree of doneness, put them on warm plates and serve immediately.
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Quick tip: Try adding green and yellow bell pepper, too, for some color!