Quick Scrambled Eggs with Summer Vegetables and Cheese
A protein-rich breakfast featuring fluffy scrambled eggs combined with sweet bell peppers, ripe tomatoes, and local cheese, cooked quickly for a healthy start.
Ingredients
- Bell Pepper100 g
- Tomatoes100 g
- Onion30 g
- Cheese50 g
- Bell Pepper100 g
- Olive Oil10 ml
- Salt2 g
- Pepper1 g
- Eggs5 g
- Chives4 g
Instructions
- 1Step 1
Finely chop the onion (15g). Dice the bell pepper (50g) and tomatoes (50g) into small pieces. Grate the cheese (25g). (Prep: 5 minutes)
- 2Step 2
In a medium bowl, whisk the eggs (5 pcs) with salt (1g) and pepper (0.5g). (Prep: 1 minute)
- 3Step 3
Heat the olive oil (10ml) in a non-stick pan over medium heat. Add the chopped onion and bell pepper and sauté for 3 minutes until slightly softened. (Cook: 3 minutes)
- 4Step 4
Add the diced tomatoes to the pan and cook for another 2 minutes. (Cook: 2 minutes)
- 5Step 5
Pour the whisked eggs into the pan with the vegetables. Cook, stirring gently, for 2-3 minutes until the eggs are scrambled and cooked through. (Cook: 3 minutes)
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