Loaded Scrambled Eggs

scrambled-eggs
Photo by Sang An
Loaded Scrambled Eggs 3.6 41 5 1
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 315 calories
    • Fat 24 g
    • Sat Fat 9 g
    • Cholesterol 445 mg
    • Sodium 759 mg
    • Protein 19 g
    • Carbohydrate 7 g
    • Sugar 4 g
    • Fiber 2 g
    • Iron 3 mg
    • Calcium 227 mg

Heat the olive oil in a large nonstick skillet over medium heat. Add the onion, bell pepper, 1 teaspoon salt, and ½ teaspoon pepper. Cook, stirring occasionally, until very tender, 12 to 14 minutes.

Add the eggs and cook, stirring frequently, until the eggs are just set, 1 to 2 minutes. Add the Cheddar and cook, stirring, until just melted, 1 to 2 minutes more.

Remove from heat and stir in the tomatoes and parsley.

Ingredients

  1. Check 1 red onion, chopped
  2. Check 1 bell pepper, chopped
  3. Check 2 tablespoons olive oil, plus more for serving
  4. Check kosher salt and black pepper
  5. Check 8 large eggs, beaten
  6. Check 3 ounces Cheddar, grated (about 3/4 cup)
  7. Check 1 cup halved cherry tomatoes
  8. Check 1/3 cup finely chopped flat-leaf parsley leaves
  9. Check crusty bread, for serving

Directions

  1. Heat the olive oil in a large nonstick skillet over medium heat. Add the onion, bell pepper, 1 teaspoon salt, and ½ teaspoon pepper. Cook, stirring occasionally, until very tender, 12 to 14 minutes.
  2. Add the eggs and cook, stirring frequently, until the eggs are just set, 1 to 2 minutes. Add the Cheddar and cook, stirring, until just melted, 1 to 2 minutes more.
  3. Remove from heat and stir in the tomatoes and parsley.
  4. Drizzle the bread with oil and serve alongside the eggs.

 

 

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