Scrambled Eggs With Peppers Peas Food

EGG AND GREEN PEAS SCRAMBLE

Egg and Green Peas Scramble image

Make and share this Egg and Green Peas Scramble recipe from Food.com.

Provided by Mini Ravindran

Categories One Dish Meal

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 beaten eggs
1 cup fresh/frozen green peas
1 big onion, finely chopped
salt
1 teaspoon black pepper
1 1/2 tablespoons oil

Steps:

Heat oil in a non stick skillet.
Add onion and green peas and saute on high heat for 2 minutes.
Add salt and pepper and mix well.
Add beaten eggs and keep tossing gently with wooden spatula till eggs are fully cooked.
Serve warm.

SAVORY EGGS WITH PEAS AND SHALLOTS

Savory Eggs with Peas and Shallots image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 18m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 tablespoons butter
1 large shallot, very thinly sliced
8 eggs
Salt and freshly ground black pepper
1 package soft herb-flavored cheese, crumbled (recommended: Boursin)
1 cup green peas

Steps:

Melt butter in a medium skillet over medium heat. Add shallots and cook 3 to 4 minutes. Whisk eggs with salt and pepper and combine with shallots then stir in the cheese and peas, cook 3 to 4 minutes until eggs are firming up but not yet dry. Serve immediately.

SCRAMBLED PEPPERS AND EGGS

Scrambled Peppers and Eggs image

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

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

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

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