Great for a Sunday breakfast! I didn't use 1/4 cup of olive oil though - about half of that as I use a non-stick pan. This combination of veggies is great all I added was a little minced garlic. This was perfect with a side of bacon and whole grain toast!
Of course most of us know how to make scrambled eggs as one reviewer correctly pointed out BUT we often forget delicious veggie combinations that are yummy with scrambled eggs. Recipes often jog our memories. Thanks for jogging mine!
Old, I mean experienced, cooks like me don't need a recipe for something like this, but I'm sure they'll agree with me that when you're brain dead and don't know what to make a recipe like this is great for an "aha!" moment of inspiration. Novice or beginner cooks will appreciate this recipe as it is so ideal and instructional. Good for you and good tasting too, packed with healthy carbs, protein, dairy and a little fat, you know you're doing your body good. I made only one real change to the recipe...I use olive oil for just about everything, but never with eggs so I used butter instead. I added salt and pepper, didn't measure anything precisely, and used a colorful mix of orange, yellow, green and red bell peppers. I served this with "Crispy Mashed Potato Pancake," also from this site.
Ooooh, what a great way to start the day. I used butter instead of oil & served this wrapped in warm tortillas. When I'm in a pinch for time, I use salsa (chunky works best), delicious! Thanks Eiore!
I cut this down to two servings, used one full egg and one egg white, and increased the veggies. I used 2% sharp cheddar and added some fresh minced garlic. Very good.
I grew up on a similar recipe that my mom made for the family. Tomatoes onions eggs salt pepper and browned ground beef. She served it with pita bread. Today I am a grandma and continue to make this for my family just changing ingredients for their preferences or what I have on hand. Although I am a seasoned cook (not chef) I continue to appreciate the basic recipe postings that others offer. Not so much that I may need them but for the wonderful creativeness that reviewers offer to share with all of us. Thanks to all of you amazing cooks (beginners to experts) out there and never think a recipe posted is too basic.
I agree with many of the comments here. What a wonderful memory jog to inspire me for this morning's breakfast. I had everything in my refrigerator; even made this type of breakfast before just wasn't thinking about it. Thanks for the inspiration. By the way I did use butter instead of olive oil my preference for eggs.
Very tasty. I tried it out of curiosity since it is similar to a recipe that I use for scrambled eggs. However next time I will revert to my standard recipe which does not include milk and differs in several other significant ways. I know that many use milk in scrambled eggs but I prefer mine less fluffy. I also use avocado which I feel makes a major contribution and I often use more tomato which makes it a bit more like one of the staple tomato and egg dishes served regularly in many parts of China. I also replace roughly half of the eggs with tofu which makes it much more healthful both because of the health benefits of tofu and the reduction in cholesterol. I also add spinach which I buy fresh but freeze for later cooking when it starts to deteriorate. Unlike others who have reviewed this dish I prefer olive oil for cooking eggs (even for fried eggs) both for taste and health reasons. I used to use butter (and even bacon drippings before that) but olive oil is far more healthful. I usually use sharp cheddar cheese but next time I will try feta as another reviewer suggested. Fresh cilantro is also a nice addition and if you add cumin it makes a tasty breakfast wrap (in a flour tortilla). For wraps you can add shrimp or sausage for extra flavor.
I leave out the chopped tomatoes and add Jimmy Dean sausage crumbles or any left over ham or smoked sausage I may have and a bit of minced garlic. 1/4 cup of Olive oil does sound like a bit much though I just add a drizzle to the pan!
