Creamy Red Pepper Scrambled Eggs recipe

Soft, silky scrambled eggs lifted with sweet red pepper for a quick and satisfying plate. This is a fast, comforting dish that works beautifully for breakfast or brunch.

10 min · Easy · British Jump to method

Creamy Red Pepper Scrambled Eggs

Ingredients

1 servings
  • 3 Eggs
  • 1/2 Red pepper
  • 1 tsp Butter
  • 1 pinch Salt
  • 1 pinch Black pepper
Nutrition Per serving
Calories 247 kcal
Protein 19.2 g
Carbohydrates 5.1 g
Fat 17.1 g
Saturated fat 6.6 g
Fibre 1.5 g
Sugar 3.3 g
Sodium 258 mg

Why this works

A protein-rich breakfast with moderate fat and calories, but relatively low carbohydrate and fibre.

High-quality protein. Three eggs provide all essential amino acids and support satiety, muscle repair and maintenance.

Vitamin C and carotenoids. Red pepper adds vitamin C plus carotenoids, which support immune function and antioxidant intake.

Saturated fat and cholesterol. Butter and eggs contribute saturated fat; salt also adds sodium, so this is best enjoyed as part of a balanced day.

Method

  1. Finely dice the red pepper.
  2. Beat the eggs until just combined with a little salt and black pepper.
  3. Melt butter in a small non-stick pan over a low heat and add the red pepper.
  4. Cook for 2-3 minutes until slightly softened.
  5. Pour in the eggs and stir slowly with a spatula, scraping the base of the pan.
  6. Cook until softly set and still glossy.
  7. Serve straight away.
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