Scrambled eggs are an ideal breakfast for a diet, rich in protein & fiber, and a staple morning meal in many cultures. By adding colorful vegetables like bell peppers & onions, it becomes a complete dish, full of vitamins and minerals, & low in calories. This makes it an excellent choice for anyone following a healthy eating plan.
Scrambled Eggs
Scrambled eggs are an ideal breakfast for a diet, rich in protein and fiber, and a staple morning meal in many cultures.
Ingredients
- 3 eggs
- 1 tablespoon low-fat milk
- ¼ red bell pepper finely diced
- ¼ yellow bell pepper finely diced
- ¼ small onion finely chopped
- 1 teaspoon cooking spray or oil
- Salt to taste
- Black pepper to taste
- A sprinkle of chopped parsley for garnish
Instructions
- Heat a non-stick pan over medium heat and lightly coat it with cooking spray or oil.
- Add the chopped onion and sauté for about 1 minute until it softens.
- Add the diced bell peppers and cook for 2-3 more minutes until they are slightly softened but still a bit crisp.
- In a separate bowl, whisk the eggs thoroughly with a fork.
- Add the milk, a pinch of salt, and black pepper to the eggs and mix well.
- Pour the egg mixture over the vegetables in the pan.
- Let the eggs sit for about 30 seconds without stirring.
- Then, gently stir with a wooden spoon, pulling the cooked edges toward the center until the eggs are fully cooked and set.
- Transfer the scrambled eggs to a serving plate, garnish with chopped parsley, and serve hot.
- For a complete meal, serve with a slice of toasted brown bread.
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