Sweet Bell Pepper Scrambled Eggs

• servings: 2 servings
• active time: 4 minutes
• total time: 8 minutes

Ingredients

• 4 large eggs

• 2 TBSP of mayonnaise

• 1/4 tsp of salt

• 1/4 tsp of paprika

• 1/4 tsp of White pepper to taste

• 1/2 TBSP vegetable oil

• 1/2 TBSP unsalted butter

• 1/2 cup of yellow onion, diced

• 1/2 cup of chopped baby bella mushrooms

• 3/4 cup sweet bell peppers, diced (1/4 cup each red, yellow and orange)

• 1/2 cup medium cheddar, cubed into 1/2” pieces

• Optional: 1/2 cup diced Rome tomatoes

• Optional: 1/2 cup diced ham

Directions

• In a large bowl, whisk eggs, salt, paprika and white pepper. Add the mayonnaise and whisk again until the mixture is pale yellow and slightly frothy.

• Heat a large non-stick pan over medium-high heat. Add vegetable oil and butter and swirl to coat the pan. When the butter has stopped sizzling, reduce heat to medium, add onions and mushrooms and gently sauté making sure not to brown the onions, approximately 2 minutes. Add sweet bell peppers and tomatoes if used. Continue to gently sauté another minute or two until the peppers have softened very slightly. Pour off any liquid that developed. Season lightly with salt and pepper. Reduce the heat to low in order to cook the eggs low and slow.

• Give the egg mixture another quick whisk and pour it into the pan and let the eggs start to set on the bottom. Using a heat-resistant spatula, gently pull the set egg from one outer edge of the pan towards the center, allowing the liquid egg to flow underneath. Repeat with the other areas of the pan, until the eggs are about halfway set. Add cheddar cubes and at a slower rate, continue the action of pulling the spatula from the edge to the center.

• When cheese is mostly melted and eggs are mostly set, transfer to a serving dish. The residual heat will help finish cooking the eggs as they sit, resulting in a tender fluffy scramble.

Notes

White pepper adds an amazing flavor to scrambled eggs.