Scrambled Peppers And Eggs Food

SCRAMBLED PEPPERS AND EGGS

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.

SPICED LENTILS AND SCRAMBLED EGGS

Steps:

• Heat 2 tablespoons of the olive oil in a large nonstick skillet over medium-high heat. Add the cumin, paprika, oregano, allspice, nutmeg, bell peppers, onion, 2 teaspoons salt and a few grinds of black pepper and cook, stirring occasionally, until the vegetables are softened and starting to caramelize in spots, 6 to 7 minutes. Stir in the capers and garlic and cook, stirring, until the garlic is fragrant, about 1 minute.
• Add the lentils and 2 cups water to the skillet and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the lentils are just tender and the water has evaporated, 10 to 12 minutes.
• Push the lentils around the edges of the pan, making a circle in the center about 6 inches in diameter. Add the remaining 1 tablespoon olive oil and heat over medium-low heat. Add the eggs and cook, gently pushing them back and forth with a rubber spatula as they begin to set, until softly scrambled, 6 to 8 minutes. (It's ok if some of the lentils get into the eggs while they are cooking. Everything is going to be combined in the end anyway!)
• Fold the lentils into the eggs along with the tomatoes and olives. Divide among bowls and garnish with basil if using. Store any leftovers in an airtight container in the refrigerator for up to 1 week.

PEPPERONI AND CHEESE SCRAMBLED EGGS

Steps:

• Heat the grapeseed oil in a large nonstick skillet over medium-high heat. Add the pepperoni and fry, turning as needed, until crisp around the edges, about 1 minute. Transfer to paper towels to drain; pour off the fat and wipe out the skillet.
• Melt the butter in the skillet over medium heat. Whisk the eggs and milk in a bowl; add to the skillet and season with 1/2 teaspoon salt, and pepper to taste. Cook, running a rubber spatula around the edges and along the bottom to prevent the eggs from sticking, until almost set, 2 to 3 minutes; sprinkle with the cheese, pepperoni and scallion, then cover and remove from the heat to finish cooking, about 1 more minute.

SCRAMBLED EGG SANDWICHES (WITH ONIONS AND RED PEPPERS)

Steps:

• Heat the oil in a large skillet. Add onion and saute over medium heat until slightly softened, about 2 minutes.
• Add pepper strips and cook stirring occasionally until tender about 8-10 minutes.
• Season with salt and pepper to taste.
• Add egg beaters (or beat eggs and add) to skillet and cook stiring often, until set about 2 minutes.
• Divide the egg mixture between two slices of toast, now top with slice of cheese and remaining toast.
• Cut each sandwich in half and serve.

SCRAMBLED EGGS/BACON, POTATOES, PEPPERS AND ONIONS AND SAUSAGE

Steps:

• First cut up bacon and sausage into small pieces and fry.
• take out mix and discard the grease.
• Put potatoes (cooked),cut up onions, and cut up peppers into the fry pan and brown slightly.
• add the bacon/sausage and then scramble the eggs (use whatever quantity you need) and put into the potatoe/bacon mix and cook all together.
• Add cheese to top if so--.
• You can add or subtract as much as you need--.