Omelette Scramble
I never could get the hang of making omelettes, so I turned the idea of an omelette into a scramble. Very easy, very tasty - not just your everyday breakfast.
- Preparing Time: 5 minutes
- Total Time: 15 minutes
- Served Person: 4
spicy
southwestern
breakfast
main dish
egg
spring
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- pepper
- 1 salt
- 4 large eggs
- 1/2 cup bell pepper diced
- 1/2 cup onion diced
- 1/2 cup cheese shredded
- 8 tbsp salsa
- Carbohydrate 6.9473525 g
- Cholesterol 449.649 mg
- Fat 18.9519525 g
- Fiber 1.57275002604723 g
- Protein 19.8994875 g
- Saturated Fat 8.7259965 g
- Serving Size 1 1 Serving (200g)
- Sodium 518.30475 mg
- Sugar 5.37460247395277 g
- Trans Fat 2.13721 g
- Calories 274 calories
In a large skillet, saute onion and bell pepper until tender. In a medium bowl, beat eggs until yolk is mixed with white; add salt and pepper to taste. Pour egg mixture over bell pepper and onion. Cook, stirring, as eggs scramble. Remove from heat. To serve, place about a quarter of cooked eggs on a plate, and serve with cheese and 2 tbsp salsa over top.
