Loaded Scrambled Eggs With Bell Peppers and Tomatoes


Bulk up your scrambled eggs recipe with colorful, healthy additions and Cheddar cheese for extra protein.

Loaded Scrambled Eggs Recipe With Bell Peppers and Tomatoes
Photo: Sang An
Hands On Time:
20 mins
Total Time:
20 mins
4 serves


  • 1 red onion, chopped

  • 1 bell pepper, chopped

  • 2 tablespoons olive oil, plus more for serving

  • kosher salt and black pepper

  • 8 large eggs, beaten

  • 3 ounces Cheddar, grated (about 3/4 cup)

  • 1 cup halved cherry tomatoes

  • cup finely chopped flat-leaf parsley leaves

  • crusty bread, for serving


  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.

Nutrition Facts (per serving)

315 Calories
24g Fat
7g Carbs
19g Protein
Nutrition Facts
Calories 315
% Daily Value *
Total Fat 24g 31%
Saturated Fat 9g 45%
Cholesterol 445mg 148%
Sodium 759mg 33%
Total Carbohydrate 7g 3%
Total Sugars 4g
Protein 19g
Calcium 227mg 17%
Iron 3mg 17%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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