Scrambled Egg Sandwiches With Onions And Red Peppers Recipes

SCRAMBLED PEPPERS AND EGGS

As in many Mark Bittman recipes, the idea here is more vegetables -- in this case, peppers -- than protein. It works because except for the jalapeño, none of the peppers is hot.

Provided by Mark Bittman

Categories breakfast, dinner, lunch, main course

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 8

Scrambled Peppers and Eggs image

Steps:

Put oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until it's translucent, 1 or 2 minutes.
Add peppers, chiles and garlic, and sprinkle with salt and pepper. Cook, stirring occasionally, until peppers are brightly colored but not too soft, 4 to 6 minutes.
Reduce heat to medium-low and pour in eggs. Cook, stirring occasionally with a wooden spoon or rubber spatula, until eggs are cooked, 3 to 8 minutes. Serve on toast or over rice, or wrapped in a flour tortilla.

Nutrition Facts : @context http, Calories 160, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 11 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 353 milligrams, Sugar 5 grams, TransFat 0 grams

Ingredients

2 tablespoons olive oil
1 small onion, chopped
2 red bell peppers, chopped
2 poblano or Anaheim chiles, chopped
1 fresh hot green chile (like jalapeño), chopped, optional
1 tablespoon minced garlic
Salt and ground black pepper
4 eggs, beaten

SCRAMBLED EGG SANDWICHES (WITH ONIONS AND RED PEPPERS)

This sandwich is good for breakfast or lunch. The onions and red peppers keep this from being just another egg sandwich. I toast the bread while the onion and pepper is cooking.

Provided by Debbwl

Categories Breakfast

Time 22m

Yield 2 serving(s)

Number Of Ingredients 7

Scrambled Egg Sandwiches (With Onions and Red Peppers) image

Steps:

Heat the oil in a large skillet. Add onion and saute over medium heat until slightly softened, about 2 minutes.
Add pepper strips and cook stirring occasionally until tender about 8-10 minutes.
Season with salt and pepper to taste.
Add egg beaters (or beat eggs and add) to skillet and cook stiring often, until set about 2 minutes.
Divide the egg mixture between two slices of toast, now top with slice of cheese and remaining toast.
Cut each sandwich in half and serve.

Nutrition Facts : Calories 529.7, Fat 16.1, SaturatedFat 2.5, Sodium 661.5, Carbohydrate 81, Fiber 5.3, Sugar 8.1, Protein 16.2

Ingredients

2 tablespoons olive oil
1 red bell pepper, cut into thin strips
1 onion, chopped fine
1 cup Egg Beaters egg substitute or 4 eggs
4 -6 slices edam cheese, sliced thin
4 slices country bread, toasted
salt and pepper

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