This single serving breakfast recipe combines roasted peppers and arugula for scrambled eggs that are simple, but special.
I often get asked – how do you find ideas for recipes?
Like most people, I find inspiration just about everywhere. Sometimes I get an idea, make a list and ponder it for a while. Other times, I stand in front of the fridge, trying to figure out what to have for breakfast. I grab a few ingredients, mix them together and it tastes so good that I think maybe someone else who is trying to eat protein-rich breakfasts might enjoy it.
This is one of those recipes.
We fired up the grill earlier this week for chicken, so I threw on some bell peppers to roast them. You probably know the drill. Let them blacken, toss them in a ziplock bag until they cool a bit. Peel the skins off and they are ready to go. Those were hanging out in the fridge so I grabbed about a quarter of a yellow pepper and a quarter of a red pepper.
If you don’t have homemade roasted peppers on hand, no problem. Just use some from a jar.
Next I had to choose between spinach and arugula. I was in the mood for that peppery flavor so arugula it was.
Scramble some eggs, chop and sauté the veggies and you are good to go. If you need some help making awesome scrambled eggs, check out this post from The Kitchn on How to Make Creamy Scrambled Eggs. It is similar to Ruth Reichl ‘s method and my favorite way to make them. I served my eggs and veggies with a side of black beans.
- 1/2 tsp virgin coconut oil or olive oil
- 1 clove garlic, minced
- 1/4 roasted yellow bell pepper, diced
- 1/4 roasted red bell pepper, diced
- 1/2 cup baby arugula, chopped
- Pinch of salt and ground black pepper
- 2 eggs, scrambled
- Add the oil to a small skillet and heat over medium-high. Add the garlic and cook for 1 minute.
- Place the peppers and arugula in the skillet and cook for 2 minutes, until the peppers are heated through and the arugula is wilted. Stir in the salt and pepper.
- Arrange the scrambled eggs in a bowl or on a plate, top with the vegetables and serve warm.
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