Description
A simple and flavorful dish featuring sautéed bell peppers and fluffy scrambled eggs, enhanced with truffle oil for a gourmet touch. Perfect for a quick, satisfying breakfast or light meal.
Ingredients
Scale
Vegetables
- 2 Bell Peppers
Eggs
- 4 Eggs
Oils & Seasoning
- Extra-Virgin Olive Oil, as needed
- Salt, to taste
- Truffle Oil, to taste
Instructions
- Prepare the Bell Peppers: Cut the 2 bell peppers in half, remove the seeds, and slice them into strips. This helps them cook evenly and quickly.
- Cook the Peppers: Heat a generous amount of extra-virgin olive oil in a pan over medium heat. Add the bell pepper strips and stir occasionally with a wooden spoon, allowing them to gently simmer and soften while being coated in oil.
- Beat the Eggs: While the peppers cook, crack 4 eggs into a small bowl, season with salt to taste, and beat vigorously with a fork until well combined.
- Add Eggs to Peppers: When the peppers have softened, pour the beaten eggs into the pan. Let the eggs sit for 5-7 seconds, then use the wooden spoon to stir vigorously. Continue this process of letting the eggs set for short intervals and stirring until the eggs become fluffy and are fully cooked, mixing well with the peppers.
- Finish and Serve: Drizzle truffle oil to taste over the cooked peppers and eggs, then serve immediately for a rich and aromatic dish.
Notes
- You can use any color bell peppers for variation in flavor and color.
- Adjust the amount of olive oil and truffle oil based on your preference for richness and aroma.
- For extra flavor, you can add freshly ground black pepper or fresh herbs like chives or parsley.
- This dish pairs well with toasted bread or a light salad for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Keywords: Peppers and Eggs, scrambled eggs with peppers, easy breakfast recipe, truffle oil eggs
