Scrambled Eggs with Stewed Peppers

This low-calorie breakfast recipe only takes about 15-20 minutes to whip up before you're ready to enjoy a filling meal of soft scrambled eggs with stewed peppers.

5 from 3 votes

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Prep Time: 5

Cook Time: 15

Servings:

Calories: 260kcal

Equipment

2 Medium Skillets

Ingredients

Stewed Peppers:

1 teaspoon avocado oil
½ onion (peeled and thinly sliced)
1 green or red bell pepper (trimmed, deseeded, and sliced into strips)
1 red Fresno or jalapeño pepper (trimmed and minced)
1 large, ripe tomato (cored and roughly chopped)
¼ cup water (if needed)
¼ teaspoon salt (plus more to taste)
¼ teaspoon garlic powder
Black pepper (to taste)

Soft Scrambled Eggs

4 large eggs
1 tablespoon heavy cream (optional)
1 tablespoon butter
¼ teaspoon salt

For Serving:

Flaky sea salt
Coarsely ground black pepper
Red pepper flakes

Instructions

Prepare the Stewed Peppers:

Heat the oil in a skillet over medium-high heat. Once hot, add the onion and pepper and cook, stirring often for 5 minutes until they begin to char slightly.
Add the minced jalapeño and the tomato and cook for 1-2 minutes more. Season with salt, pepper, and garlic powder. Add water, if needed and reduce heat and simmer for 10-12 minutes, stirring occasionally. Taste and season again to your preferences.

Prepare the Soft Scrambled Eggs:

Combine the eggs, salt, and cream in a bowl. Whisk until smooth.
Melt the butter in a skillet over low heat. Once hot, pour in the eggs. Allow them to set up for 3-4 minutes before using a rubber spatula to gently pull the eggs toward the center, turning them into large curds. Continue doing this every 1-2 minutes until the eggs are mostly set up into large curds. Turn off the heat and allow the residual heat to set up any excess liquid in the pan.

To Serve:

Divide the stewed peppers between plates and spoon the soft scrambled eggs on top. Garnish with flaky sea salt, black pepper, and red pepper flakes, if desired. Enjoy!

Nutrition

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