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Monday 24 July 2017

Tricolour Scrambled Eggs - a nice way to start your day!

How about some scrambled eggs with vibrant peppers, leafy spinach and smoky paprika. This beautifully colourful breakfast recipe will surely brighten up your morning!

Serves Two
1 tbsp. olive oil
1/2 red pepper, roughly chopped
1/2 yellow pepper, roughly chopped
1/2 green pepper, roughly chopped
1/2 small onion, peeled and finely chopped
1 small garlic clove, peeled and finely chopped
2 slices of low carb
seedy bread, toasted
1/2 tsp paprika
50g (2oz) fresh spinach leaves or a large handful
3 (organic) eggs

1. Heat the oil in a medium, non-stick frying pan and cook the peppers, onion and garlic over a moderate heat, stirring occasionally for 3-5 minutes until softened and golden in places. Meanwhile toast the bread and place onto your serving plates.
2. Once the peppers and onions are soft, add the paprika and stir, then add the spinach leaves and stir once more. Crack in the eggs and quickly begin to stir constantly for 30 seconds – 1 minute, cooking the eggs within the vegetables until soft and creamy.
3. Working quickly, spoon the eggs onto the warm toast and serve straight away.

Tip: For a quick, no-fuss tomato sauce, in advance of this recipe, place 1 small onion into a small pan with 1 tbsp. olive oil and cook for 2 minutes. Then add two fresh, roughly chopped vine tomatoes and continue to cook for a further 3 minutes until the onions and tomatoes are soft. Add 2 tbsp. tomato purée and cook, stirring, for 1 minute. Remove from the heat and whizz with a hand blender until smooth. Serve with the scrambled eggs.
From an original idea

We bring a variety of articles and recipe ideas to this blog, but not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan


Valerie-Jael said...

Yummy, I NEED some right now! Hugs, Valerie

Anonymous said...

We are always searching for new breakfast ideas. Thank you! Have a nice week.

Catarina said...

My favourite breakfast!

eileeninmd said...

Hello, this meal looks very filling. A great start to the day. Thanks for sharing. Happy Monday, enjoy your new week!

Christine said...

yummy! I've been making a lot of omelettes and scramble eggs recently.

Connie said...

Yum! And oh so healthy :)

Adam said...

nice breakfast

Mylittlepieceofengland said...

Great way to start the day xx

JFM said...

Hi Jan...this looks like a great recipe!
Good enough to eat :)

Mary Kirkland said...

I love putting vegetables into my scrambled eggs. I usually go with mushrooms, bell pepper and onion and maybe some ham.

Lisabella Russo said...

Oh that looks delicious! Thank you.

Elephant's Child said...

It looks good - but I eat capsicum raw. Love adding mushroom and tomato and spinach to eggs though.

happyone said...

That sure looks delicious and colorful.

Kezzie said...

YUUUUUUUUUUUUUUUUUUUUUUM! This looks absolutely amazing. I usually combine these elements for a dinner in the evening but I love the idea of a scrambled egg breakfast like this all in one saucepan!!

Tom said...

...I'll stick with basic yellow!

Martha said...

So many goodies here. A truly great way to start your day!

Carol Blackburn said...

Looks great! Can almost smell it.

Draffin Bears said...

Hi Jan,

This breakfast dish would be a great way to start the day and thanks for sharing the recipe.
Have a happy week

Bob Bushell said...

Nice breakfast, and organic eggs.

Snowbird said...

Now that does look

Magic Love Crow said...

Thank you Jan!! Very yummy!!