Scrambled Peppers and Eggs (With Cottage Cheese)
Here’s a tasty and quick breakfast or dinner option that’s packed with vitamins and nutrients: healthy scrambled peppers and eggs with cottage cheese! The quickest, easiest breakfast or dinner recipe made with a couple of simple ingredients you probably already have in your pantry!
They’re simple to prepare on typical workday mornings since I don’t add any special ingredients! Nevertheless, this is such a soft, fluffy, and incredibly tasty, filling breakfast or dinner idea, very similar to one of my favorite quick breakfast ideas Scrambled Eggs With Leeks.
After breakfast or brunch, the mix of eggs and nutritious green nutrient-rich peppers will keep you satisfied and full until lunch! It’s also quick, healthful, and super easy to make!
Peppers are a great complement to a balanced diet because they are low in calories and high in antioxidants like vitamin C. They are high in vitamins A and K, which is important for blood and bone health!
Since we are just using eggs, peppers, cheese, and flour for preparation, this meal is also meatless and vegetarian!
Why You’ll Love This Recipe?
- It’s super nutritious and high in protein and good-for-you fats! It is well known that eggs are one of the best dietary sources of high-quality protein, which is important for building bones and muscle, as well as for your overall health! (1) Leeks, on the other hand, are rich in nutrients, including magnesium and vitamins A, C, and K, and low in calories, as well as peppers. They are a great source of vitamin C, particularly the reddest, most ripe peppers. In addition, peppers are a significant source of fiber and vitamin A. (2)
- Only 5 main ingredients – quick and easy to make! Have no idea what to prepare for breakfast or dinner but craving something quick, simple yet healthy? These scrambled peppers and eggs with cheese are the perfect option and come together in just 10 minutes!
- It’s vegetarian!
- Warming, soothing, and comforting – It is ideal for chilly evenings, days when you want to start over healthily, or anytime you’re feeling under the weather.
Ingredients You Need
- Eggs – If you can use fresh eggs since they are potentially more nutritious and taste better than store-bought ones.
- Leek (optional) – For this recipe, you will need half a diced leek, but it is totally optional – used just for the added flavor. The amount of leek depends on the number of eggs you are using, and how many leeks you like. For this recipe, since we’re only using 1 egg, I always add half a leek.
- Pepper – I used sweet Italian pepper also known as pepperoncini (yellow-green pepper has a taste and looks similar to banana peppers. When mature, it becomes red), but I guess you can also use other types of peppers like bell peppers, but I haven’t tried with other types.
- Cheese – Pretty much any cheese will go with scrambled eggs – Cheddar, Parmesan, feta, or cream cheese. I use cottage cheese all the time and haven’t experimented with other types.
- Corn flour – Used to create thickness. Compared to ordinary all-purpose flour, it has a slightly sweeter taste and is lighter in color, giving baked items a distinct flavor character.
- Extra-virgin olive oil or butter, for the pan. I always use olive oil or sunflower oil because it’s what I keep handy. However, butter works well too – it’ll add rich flavor to the meal!
- Salt and pepper – to balance the flavor! Preferably use the healthier salt option – sea salt or Himalayan salt. You can also exclude pepper if you don’t like it, the taste is still amazing!
Alternatives, Tips And Ideas
- Oil your skillet extremely well before cooking – In order to avoid peppers, leeks, and cheese sticking to the pan and tearing apart, make sure you thoroughly cover the bottom of your skillet with cooking oil!
- Feel free to customize this recipe however you’d like! Freely add some veggies like spinach, chard, parsley, kale, onions, garlic, tomato, or a teaspoon of chopped, fresh stronger herbs like oregano, or thyme.
- Scrambled Peppers and Eggs with cheese are best served fresh. When left aside to cool, I noticed many times that they lose their unique taste and flavor! So, it them right away for the best breakfast experience!
How To Make
Step 1: Over medium-high heat, add oil to a large skillet. Add chopped (peeled) peppers, salt it, and let it cook, stirring occasionally, until softened – approximately 5 minutes.
Step 2: If you are using leek/garlic clove, add it to the pan, and let it cook until it’s translucent, 1 or 2 minutes.
Step 3: Add 1 tablespoon of corn flour, and continue stirring for 1-2 minutes. Reduce the heat to medium-low and add cheese – stir again for 1-2 and then add an egg like in the image below. Mix it all with a spatula, and cook until the texture thickens (around 1-2 minutes).
Scrambled Peppers and Eggs (With Cottage Cheese)
Ingredients
- 2 peppers (I used Sweet Italian Peppers)
- half a leek/garlic clove (optional)
- 1 egg
- 100 grams cheese (I used cottage cheese)
- olive oil for cooking
- a pinch of salt (sea salt/Himalayan)
Instructions
- Over medium-high heat, add oil to a large skillet. Add chopped (peeled) peppers, salt it, and let it cook, stirring occasionally, until softened – approximately 5 minutes.
- If you are using leek/garlic clove, add it to the pan, and let it cook until it’s translucent, 1 or 2 minutes.
- Add 1 tablespoon of corn flour, and continue stirring for 1-2 minutes. Reduce the heat to medium-low and add cheese – stir again for 1-2 and then add an egg like in the image above. Mix it all with a spatula, and cook until the texture thickens (around 1-2 minutes).
