Scrambled Eggs With Goat Cheese & Rosted Peppers

• portions: 4
• temps actif: 10
• temps total: 15

Ingrédients

1½ teaspoons extra-virgin olive oil

1cup chopped bell peppers, any color (about 1 medium pepper)

6 large eggs

2 garlic cloves, minced (about 1 teaspoon)

1/4 teaspoon kosher or sea salt

2 tablespoons water

1/2 cup crumbled goat cheese (about 2 ounces)

2 tablespoons loosely packed chopped fresh mint.

Instructions

1. In a large skillet over medium-high heat, heat the oil. Add the peppers and cook for 5 minutes. stirring occasionally. Add the garlic and cook for 1minute.

2. While the peppers are cooking, in a medium bowl, whisk together the eggs, salt, and water.

3. Turn the heat down to medium-low. Pour the egg mixture over the peppers. Let the eggs cook undisturbed for 1 to 2 minutes, until they begin to set on the bottom. Sprinkle with the goat cheese.

4. Cook the eggs for about 1 to 2 minutes more, stir ring slowly, until the eggs are soft-set and custardy. (They will continue to cook off the stove from the residual heat in the pan.)

5. Top with the fresh mint and serve. Prep tip: To prevent tough scrambled eggs, cook them low and slow. If you cook on an electric stove, give your burners a few minutes to cool down when you turn down the heat, then place the skillet back on when the burner is truly at a medium-low heat.

Notes

Prep tip: To prevent tough scrambled eggs, cook them low and slow. If you cook on an electric stove, give your burners a few minutes to cool down when you turn down the heat, then place the skillet back on when the burner is truly at a medium-low heat.