Ingredients
Scale
- 4 large eggs
- 1 cup bell peppers (chopped, mixed colors)
- ¼ cup fresh cilantro (chopped)
- ½ cup cheddar cheese (shredded)
- ¼ cup onion (chopped, yellow or red)
- 1 tsp cumin
- 1 tsp paprika
- 2 tbsp olive oil
- Salt & pepper to taste
- 2 tortillas (flour or corn)
Instructions
- Gather your ingredients and tools: skillet, spatula, and mixing bowl.
- Chop the bell peppers and onion into small pieces.
- Heat olive oil in a skillet over medium heat; sauté onions until translucent. Add bell peppers and cook until softened.
- In a mixing bowl, whisk together eggs, cumin, paprika, salt, and pepper until well combined.
- Pour whisked eggs over sautéed vegetables in the skillet. Stir gently until eggs are set but still creamy.
- Sprinkle cheddar cheese and cilantro on top; stir to combine.
- Serve immediately on warm tortillas or enjoy directly from the skillet.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 scramble
- Calories: 350
- Sugar: 3g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 350mg
Keywords: Feel free to add spinach or swap in proteins like turkey or tofu for added nutrition. For extra flavor, experiment with different spices such as chili powder or smoked paprika.