Scrambled Eggs Onions and Peppers
I know I’ve said it before but this one is the epitome of “staple recipes” in my home-I make it almost once a week! Not only is it simple but the three ingredients are almost always sitting in my pantry and fridge at any given time.
You know the saying, “You know you were raised in the 80′s when…”?
Well, you know you’re a mom when you have lunch (or even dinner sometimes) already prepared by 8:30 in the morning!! This is the story of my life!
Remember this post about my frustration with the lack of interesting toys that keep my son entertained for longer than 5 minutes? Can you guess what entertained him while mom was cooking (a whole 30min worth of entertainment, might I add!)?
You guessed it…a pepper!!
Who would have thought that a real “peperone” (or “pony” as he calls it) could be so interesting…well, he is MY son after all!
He looks all sweet but you should have heard the scream he let out when I tried to take away his beloved “pony!”
I’ve included this recipe as a “one-pot wonder” because I usually only make one batch for all of us. For the sake of the blog (and accurate “baby” portions) I made my sons’ separate this time.
(Makes one serving)
1 tbsp. extra-virgin olive oil
1/2 small onion (about 2 tbsp or 1/8 cup), finely chopped
1/4 medium pepper (about 2 tbsp or 1/8 cup), finely chopped
In a small frying pan, heat oil on medium heat for 1-2 minutes. Add chopped onion and pepper. Cook for 5-7 minutes or until softened and translucent.
Add eggs (already scrambled…or NOT!). I was already tired of washing dishes so I figured, “Hey, does it really matter if I scramble the eggs first in a bowl or directly in the frying pan?” The answer is, “No!”
The cooking will depend on how you prefer your eggs…I am NOT a fan of underdone eggs, (such as the eggs pictured below) that still have that slimy gelatinous texture to them…eeeww!! (I continued to cook them until they were “well done!”)
Serve with a generous sprinkle of freshly grated Parmesan cheese!
Here are the ingredient quantities for four (or two hungry adults!):
Extra-virgin olive oil or cooking spray (quantity as needed)
3 large peppers
1 large red onion
Chop onions and peppers into thin slices (or however you choose). Trust me, it looks like a lot but they reduce in size once cooked!
Cook on med-low heat, stirring about every 5 minutes. Cook for about 30 minutes (if you prefer your peppers to still have a bite to them) or continue to cook them until they are completely softened.
Once cooked make four pockets in the pan, add some more oil or cooking spray (if necessary to avoid the eggs sticking to the pan) to the pockets then crack the eggs directly into the pan.
Cook the eggs according to your own preference, albeit slimy and gelatinous (once again, eeeww!) or “well done” as I prefer them!
I in fact, pop the yolks and fry my eggs on both sides and serve them up in a grilled brown rice tortilla! Yum!