Scrambled eggs are an ideal breakfast for those following a healthy diet, packed with protein and fiber. Adding colorful vegetables like bell peppers and onions transforms it into a nutritious, low-calorie meal, rich in vitamins and minerals—perfect for a balanced start to your day.
Cooking Time: 20 minutes
Serves: 2 people
Ingredients
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3 eggs
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1 tbsp low-fat milk
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¼ red bell pepper, diced
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¼ yellow bell pepper, diced
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¼ small onion, finely chopped
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1 tsp cooking spray
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Salt, to taste
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Black pepper, to taste
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Fresh parsley, chopped (for garnish)
Instructions
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Heat a non-stick pan over medium heat and spray with cooking oil.
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Add the chopped onion and sauté for 1 minute until it softens.
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Add the diced colorful bell peppers and stir for 2–3 minutes until slightly tender, keeping them slightly crisp.
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In a separate bowl, whisk the eggs well with a fork.
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Add the milk, a pinch of salt, and black pepper to the eggs and mix thoroughly.
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Pour the egg mixture over the vegetables in the pan.
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Let the eggs sit for 30 seconds without stirring, then gently stir from the edges to the center using a wooden spatula.
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Continue stirring gently until the eggs are fully cooked and have a soft, cohesive texture.
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Transfer the scrambled eggs to a serving plate, garnish with chopped parsley, and serve hot.
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Optionally, serve with a slice of toasted whole-grain bread for a complete breakfast.
This recipe is low-calorie, rich in protein and fiber, and perfect for a diet-conscious, healthy breakfast.
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