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
- 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.
- Crack the eggs into a small bowl. Add the milk and whisk until pale yellow.
- Pour the eggs over the veggies in the pan.
- Once the eggs start to set, scramble them around in the pan and add the cheese and salt and pepper to taste.
- Once the cheese melts and the eggs are thoroughly cooked, remove it from the pan and serve.