Fiesta Scrambled Eggs
An easy and healthy way to upgrade your scrambled eggs - peppers, tomatoes, cheese, bacon and a sprinkle of chilli make these Fiesta Scrambled Eggs a party on your plate.
Servings: 2 servings
- 4 eggs
- 1 small white onion
- ½ a pepper any colour will do
- 2 tomatoes
- 25 grams grated Cheddar or Monterey Jack cheese
- a pinch (or more!) chilli flakes
- 1 tbsp butter or oil
- 6 rashers cooked streaky bacon optional
- Salt & Pepper
- chopped chives to garnish or parsley or coriander
Dice the pepper and onion. Slice the tomatoes in half, scoop out and discard the seeds and juice then dice the flesh.
Whisk the eggs together in a bowl or jug. Season well with salt and pepper plus a pinch (or more if you like it hot!) of chilli flakes.
Melt the butter in a pan over a medium heat and add the onion. Cook for 2-3 minutes.
Add the pepper and tomato and cook for another 2 minutes, stirring regularly.
When the vegetables are beginning to soften, pour in the eggs and scatter over the cheese.
Stir well and let cook for 1-2 minutes, stirring regularly, until the eggs are cooked to your liking.
Scatter with chopped bacon and some fresh chives and serve with buttered toast.
Calories: 625kcal | Carbohydrates: 39g | Protein: 28g | Fat: 41g | Saturated Fat: 15g | Cholesterol: 385mg | Sodium: 690mg | Potassium: 1336mg | Fiber: 13g | Sugar: 22g | Vitamin A: 11558IU | Vitamin C: 33mg | Calcium: 192mg | Iron: 5mg