Buttery Pepper & Onion Scramble
Fluffy scrambled eggs studded with caramelized peppers and onions, finished with melty butter. Serve over toasted rye bread with avocado, tomato, and pâté for a loaded breakfast plate.
- Total time
- 15 min
- Servings
- 2
- Calories
- 320
- Protein
- 14g
comfortsimpleamericanvegetarianeggsfluffytenderweeknight
Ingredients
- 2 tbsp butter
- 1 medium bell pepper (any color), diced
- ½ medium onion, diced
- 4 whole eggs
Instructions
- 1
Melt 1 tbsp butter in a skillet over medium-high heat until foaming.
- 2
Add pepper and onion, cooking 5–6 minutes until softened and lightly golden.
- 3
Whisk eggs with salt and pepper in a bowl, then pour into the skillet.
- 4
Stir gently with the remaining 1 tbsp butter until soft curds form, ~2 minutes.
- 5
Toast the rye bread, then serve scrambled eggs alongside avocado, tomato, and pâté.
Tools you’ll need
- 10-inch nonstick skillet
- medium bowl
- whisk
- spatula or spoon
- toaster
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
