Spicy scrambled eggs
Recipe by Helena Handbasket
4 x Large Eggs
60ml x Low Fat Milk
1 x Tbsp Butter
1 x Tsp Chopped Chillies [or more! more!]
2 x Sweet Peppers [red or orange]
1 x Red Onion
1 x Tsp Crushed Garlic
Coriander to garnish
Salt and Pepper to taste
Prep. Time → 5 min
Cook Time → 10 min
1. Whisk the eggs with the milk and set aside for later. Do not season the eggs yet because adding salt will pull the water out and make the mixture watery!
2. Trim and julienne the sweet peppers
3. Slice the red onion into rings and then slice those in half
4. Heat a frying pan on high and when the pan is hot add half the butter
5. Sautee the onion, garlic, chillies and sweet peppers until the onion is tender
6. Season to taste
7. Remove this sweet pepper mix from the pan and set aside in a bowl
8. Place the pan back on the heat, turning down to a medium heat and add the remaining butter
9. Allow the butter to melt
10. Pour the whisked egg mixture into the pan and allow the eggs to bubble and cook for about 30 seconds
11. Using a spatula scrape and fold the egg mixture over on itself and move to the side of the pan to finish cooking
12. In the meantime add the sweet pepper mix back to the other half of the pan, to re-heat
13. Season the eggs when they are done cooking
14. Serve by itself or on toast and sprinkle with coriander
main courses, coriander, eggs, omelette, onion, pepper bell December 01, 2011 15:34
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