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
Calories: 625kcal
Equipment
- Spatula
Ingredients
- 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
Instructions
- 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.
Nutrition
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