Scrambled Eggs With Peppers Tomatoes And Potatoes Recipes

QUICK EGG & POTATO SCRAMBLE

Try this Quick Egg & Potato Scramble for your next brunch get-together! Given the complexity of flavors in our egg and potato scramble (hello, onions and jalapeño!), it's hard to believe how quick it is to make.

Provided by My Food and Family

Categories Breakfast & Brunch

Time 20m

Yield 6 servings

Number Of Ingredients 6

Quick Egg & Potato Scramble image

Steps:

Melt butter in large nonstick skillet on medium heat. Add potatoes, onions and jalapeño peppers; cook 7 to 8 min. or until onions are tender and potatoes are golden brown, stirring frequently.
Beat eggs and black pepper in small bowl; add to skillet. Cook 3 min. or until eggs are set, stirring occasionally.

Nutrition Facts : Calories 150, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 195 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g

Ingredients

2 Tbsp. butter
2 cups ORE-IDA Potatoes O'Brien
3/4 cup chopped onions
1 small jalapeño pepper, finely chopped
6 eggs
1/4 tsp. pepper

VEGETABLE SCRAMBLED EGGS

I like to have friends and family over for a special Sunday brunch, especially when there's a "big game" on television. These colorful scrambled eggs with veggies go perfectly with sausage, toasted English muffins and fresh fruit. -Marilyn Ipson, Rogers, Arkansas

Provided by Taste of Home

Categories Breakfast Brunch

Time 10m

Yield 2 servings.

Number Of Ingredients 7

Vegetable Scrambled Eggs image

Steps:

In a small bowl, combine the eggs and milk. Add green pepper, onions, salt and pepper. Pour into a lightly greased skillet. Cook and stir over medium heat until eggs are nearly set, 2-3 minutes. Add tomato; cook and stir until eggs are completely set.

Nutrition Facts : Calories 173 calories, Fat 10g fat (3g saturated fat), Cholesterol 373mg cholesterol, Sodium 455mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges

Ingredients

4 large eggs, lightly beaten
1/4 cup fat-free milk
1/2 cup chopped green pepper
1/4 cup sliced green onions
1/4 teaspoon salt
1/8 teaspoon pepper
1 small tomato, chopped and seeded

SCRAMBLED EGGS AND TOMATOES

A fast meal of eggs scrambled with tomatoes, and then seasoned with some salt, sugar, and soy sauce. This was the very first recipe I cooked, with a little help from my parents...I think I was about 5 or 6 at the time. Eat as it is, or serve over rice.

Provided by SCGOATS

Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes

Time 15m

Yield 2

Number Of Ingredients 5

Scrambled Eggs and Tomatoes image

Steps:

In a skillet over medium heat, scramble eggs until almost done. Remove to a plate.
Return skillet to medium heat, and stir in tomatoes. Cook 2 to 3 minutes. Stir in sugar, salt, and soy. Return eggs to skillet; cook, stirring, about 1 minute more.

Nutrition Facts : Calories 93.9 calories, Carbohydrate 5.2 g, Cholesterol 186 mg, Fat 5.2 g, Fiber 1.5 g, Protein 7.4 g, SaturatedFat 1.6 g, Sodium 104.3 mg, Sugar 3.6 g

Ingredients

2 large eggs, beaten
2 tomatoes, coarsely chopped
1 ½ teaspoons sugar
salt to taste
1 dash soy sauce

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

COUNTRY-STYLE SCRAMBLED EGGS

I added a little color and flavor to an ordinary scrambled eggs recipe with some green pepper, onion and red potatoes. -Joyce Platfoot, Wapakoneta, Ohio

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 9

Country-Style Scrambled Eggs image

Steps:

In a 9-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Cook and stir potatoes in drippings over medium heat for 12 minutes or until tender. Add onion and green pepper. Cook and stir for 3-4 minutes or until crisp-tender; drain. Stir in bacon. , In a large bowl, whisk the eggs, milk, salt and pepper; add to skillet. Cook and stir until eggs are completely set. Sprinkle with cheese; stir it in or let stand until melted.

Nutrition Facts : Calories 577 calories, Fat 45g fat (19g saturated fat), Cholesterol 487mg cholesterol, Sodium 1230mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein.

Ingredients

8 bacon strips, diced
2 cups diced red potatoes
1/2 cup chopped onion
1/2 cup chopped green pepper
8 large eggs
1/4 cup 2% milk
1 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese

SCRAMBLED EGGS WITH PEPPERS

This dish, a classic piperade from southwestern France, is a great way to use those vitamin-rich peppers still abundant in farmers' markets. You can mix and match peppers here. Just be sure to cook them for a long time so that their juices infuse the eggs.

Provided by Martha Rose Shulman

Categories breakfast, dinner, easy, quick, weekday, main course

Time 45m

Yield Serves four to six

Number Of Ingredients 9

Scrambled Eggs With Peppers image

Steps:

Heat the oil in a large nonstick skillet or heavy casserole over medium heat. Add the peppers. Cook, stirring often, for five minutes. Add the garlic and a generous pinch of salt. Cook, stirring, until the garlic smells fragrant, about one minute. Add the tomatoes, thyme, salt and pepper. Bring to a simmer, and simmer, stirring from time to time, until the tomatoes have cooked down somewhat, about 10 minutes. Cover, and reduce the heat. Simmer over low heat for another 15 to 20 minutes, stirring from time to time, until the mixture is thick and fragrant.
Beat the eggs in a medium bowl and season to taste with salt and pepper. Turn the heat to medium, and stir in the eggs. Cook, stirring every few seconds, until the eggs are scrambled. Remove from the heat and serve.

Nutrition Facts : @context http, Calories 124, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 9 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 358 milligrams, Sugar 3 grams, TransFat 0 grams

Ingredients

2 tablespoons extra virgin olive oil
2 large or 3 medium red peppers, or a combination of red and green peppers, diced (about 1 to 1 1/4 pounds)
1 Anaheim pepper, diced (optional)
2 plump garlic cloves, minced
Salt to taste
1 pound tomatoes, seeded and grated, or peeled, seeded and diced; or 1 (14-ounce) can, drained
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
Freshly ground pepper to taste
6 eggs

SPICY POTATOES AND SCRAMBLED EGGS

Spicy fried potatoes and a classic egg scramble combine to make a hearty and zesty breakfast.

Provided by Anju

Categories 100+ Breakfast and Brunch Recipes Potatoes

Time 25m

Yield 4

Number Of Ingredients 9

Spicy Potatoes and Scrambled Eggs image

Steps:

Poke potatoes with a fork so that their skins are pierced. Microwave potatoes on high until cooked inside. When potatoes are fully cooked, peel potatoes and cut potatoes to 1/8 size or to your liking. Set potatoes aside.
Add 2 tablespoons oil to skillet and scramble 3 eggs. Add salt and pepper to taste. Keep warm until potatoes are ready.
In another skillet, heat 2 tablespoons oil until hot. Then add salt, cumin, coriander and turmeric powder. Put in chili powder if you want it really spicy. Add potatoes and cook until potatoes are crispy and brown. Spicy potatoes and scrambled eggs are now ready to serve!

Nutrition Facts : Calories 209.3 calories, Carbohydrate 8.2 g, Cholesterol 139.5 mg, Fat 17.5 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 3.3 g, Sodium 350.5 mg, Sugar 0.6 g

Ingredients

2 potatoes, scrubbed
4 tablespoons vegetable oil, divided
3 eggs
salt and pepper to taste
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon turmeric powder
½ teaspoon chili powder
½ teaspoon salt

More about "scrambled eggs with peppers tomatoes and potatoes recipes"

SCRAMBLED EGGS WITH TOMATOES AND PEPPERS - EATINGWELL

Web Mar 6, 2018 Ingredients 1 tablespoon olive oil ½ cup chopped onion ½ chopped red or green bell pepper ½ cup chopped, seeded tomato 2 …
From eatingwell.com
5/5 (1)
Total Time 20 mins
Author Eatingwell Test Kitchen
Calories 114 per serving

In a large skillet, heat olive oil over medium heat. Add onion and bell pepper; cook for 4 to 6 minutes or until tender, stirring occasionally. Stir in tomato.
Meanwhile, in a medium bowl, beat together egg product, milk, salt, and black pepper. Add egg mixture to vegetable mixture in skillet. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around edge.
With a spatula or a large spoon, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist. Remove from heat. Serve immediately. Makes 4 servings.

Scrambled Eggs With Peppers Tomatoes And Potatoes Recipes

QUICK EGG & POTATO SCRAMBLE

Try this Quick Egg & Potato Scramble for your next brunch get-together! Given the complexity of flavors in our egg and potato scramble (hello, onions and jalapeño!), it's hard to believe how quick it is to make.

VEGETABLE SCRAMBLED EGGS

I like to have friends and family over for a special Sunday brunch, especially when there's a "big game" on television. These colorful scrambled eggs with veggies go perfectly with sausage, toasted English muffins and fresh fruit. -Marilyn Ipson, Rogers, Arkansas

SCRAMBLED EGGS AND TOMATOES

A fast meal of eggs scrambled with tomatoes, and then seasoned with some salt, sugar, and soy sauce. This was the very first recipe I cooked, with a little help from my parents...I think I was about 5 or 6 at the time. Eat as it is, or serve over rice.

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.

COUNTRY-STYLE SCRAMBLED EGGS

I added a little color and flavor to an ordinary scrambled eggs recipe with some green pepper, onion and red potatoes. -Joyce Platfoot, Wapakoneta, Ohio

SCRAMBLED EGGS WITH PEPPERS

This dish, a classic piperade from southwestern France, is a great way to use those vitamin-rich peppers still abundant in farmers' markets. You can mix and match peppers here. Just be sure to cook them for a long time so that their juices infuse the eggs.

SPICY POTATOES AND SCRAMBLED EGGS

Spicy fried potatoes and a classic egg scramble combine to make a hearty and zesty breakfast.

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