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🍳 Scrambled Eggs with Bell Pepper and Tomato

287 kcal · 30 min · 4 servings

Ingredients

• pepper, red 1 pc.
• pepper, green 1 pc.
• eggs 4 pc.
• salt pinch
• pepper, black ground pinch
• milk 50 ml
• butter 2 tbsp
• vine tomatoes 2 pc.
• rye bread 4 slices

Instructions

1. 1. Thoroughly rinse the bell pepper under running water.
2. 2. Cut the bell pepper in half.
3. 3. Remove the seeds and the tough stem base.
4. 4. Cut the pepper flesh into small cubes.
5. 5. Whisk the eggs in a separate bowl.
6. 6. Add salt and pepper to taste.
7. 7. Pour in some milk.
8. 8. Stir the egg mixture with a fork or whisk until well combined.
9. 9. Heat a frying pan over medium heat.
10. 10. Add a knob of butter to the hot pan.
11. 11. Let the butter melt.
12. 12. Add the pepper cubes to the pan.
13. 13. Sauté the peppers for about 2 minutes.
14. 14. Pour the prepared egg mixture over the peppers.
15. 15. Let the mixture sit undisturbed for approx. 30 seconds.
16. 16. Get a spatula ready.
17. 17. Push and scrape the eggs around in the pan.
18. 18. Repeat turning until the eggs are fully set.
19. 19. Ensure the eggs turn slightly brown.
20. 20. Rinse the tomatoes under running water.
21. 21. Slice the tomatoes into approx. 1 cm thick slices.
22. 22. Serve the finished scrambled eggs onto plates.
23. 23. Place the tomato slices on top as a side.
24. 24. Serve the dish together with fresh bread.

Nutrition per serving

• kcal: 287
• Protein: 14 g · Fett/Fat: 19 g · Carbs: 19 g