Green Pepper Scrambled Eggs

As things start to cool down, I’ve been looking for warm breakfast options to start the day off right. I already made these scrambled eggs, but I wanted to make some with lots of veggies, and that would help use the produce that’s still coming in from the garden. A lot of the time we turn to cereal or toast for quick breakfasts in the morning, but egg dishes, like scrambled eggs, can give you a boost of protein first thing in the morning and don’t take very long to make.

One of the best things about green peppers is the amount of vitamin C they pack in. Just half a cup of chopped peppers gives you all of the vitamin C you need in a day. Like all veggies, there’s also a bit of fibre in there, which will never hurt you.

This recipe makes one serving.



  • 1/2 cup chopped green peppers
  • 1/4 cup chopped onions
  • 2 eggs
  • 2 tbsp milk
  • 3 tbsp grated cheddar cheese
  • dash each salt and pepper
  1. In a non-stick frying pan, heat the green peppers and onions on medium heat. Cook for 5 minutes, or until the vegetables have softened.
  2. Crack the eggs into a small bowl. Add the milk and whisk until pale yellow.
  3. Pour the eggs over the veggies in the pan.
  4. Once the eggs start to set, scramble them around in the pan and add the cheese and salt and pepper to taste.
  5. Once the cheese melts and the eggs are thoroughly cooked, remove it from the pan and serve.

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