Author:
Kevin Curry
Creamy Scrambled Egg Stuffed Bell Pepper with Veggies
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Tired in the morning? For an easy breakfast, an egg scramble is a go-to recipe for many. This recipe will help to add some extra veggies and make this a balanced meal. Bell peppers and asparagus go surprisingly delicious with eggs and cheese. Add some goat cheese or cheddar cheese for a delicious twist. This is a good recipe to use up leftovers and customization in general (such as adding sour cream and smoked salmon.)
Fluffy scrambled eggs are a very good source of inexpensive, high-quality protein. More than half the protein of egg recipes are found in the egg white along with vitamin B2 and lower amounts of fat than the yolk. Depending on what the hens that laid the eggs ate, they can be a source of omega fat, which is good for the brain and joint health. Scrambled egg recipes eggs contain vitamin d, b6, b12, and minerals such as zinc, iron, and copper. Egg yolks contain more calories and fat than whites. Soft scrambled eggs are a source of fat-soluble vitamins A, D, E and K, and lecithin – the compound that enables emulsification in recipes such as hollandaise or mayonnaise.
Normally, to get the perfect scramble from an egg, you will want to use a rubber spatula and no seasoning while cooking the egg. You can add milk to thicken eggs, but otherwise, any seasoning you add will break down the egg as it is cooking and prevent you from having the perfect scrambled eggs you desire. For a truly soft scramble, you wait until the end to add any seasoning, then Bon Appetit. Here, we filled the bell pepper with the egg mixture, so the texture is similar to a frittata or omelet.
If you enjoyed this egg scramble stuffed bell pepper with veggies recipe for a quick and easy breakfast in the morning, please drop me a comment or send me a message. Would love to hear from you! Keep happy and Healthy!
Creamy Scrambled Egg Stuffed Bell Pepper with Veggies
Ingredients
Substitution
Note
Ingredients for 4 stuffed bell pepper halves:
- 2 colorful bell peppers
- 1 cup chopped asparagus spears
- 1 cup chopped mushrooms (or your other favorite, non-watery veggie) (optional)
- Filling
- 3 eggs + 3 egg whites
- 2 tablespoons can coconut milk
- 1 teaspoon sage
- 1 teaspoon thyme (or rosemary)
- pinch of sea salt & pepper
- 4 tablespoons reduced-fat mozzarella
- 1 heaping tablespoon parmesan, grated (optional – I just had some extra so I used it)
- garnish
- fresh cilantro
- red pepper
Steps
Step 1
Set oven to broil.
Step 2
Slice bell peppers in half and carve out the inside. Place them open side down on a baking sheet (or cast iron skillet). Broil for 10 to 12 minutes. Once they are finished, remove them from the oven and flip them over.
Step 3
Set oven to 420F.
Step 4
Set a nonstick skillet on medium-high heat and spray with olive oil. Add asparagus and mushrooms. Cook for about 5 minutes, or until the asparagus is seared on the outside and slightly softer (there should still be some crunch). Set aside.
Step 5
Whisk together the ingredients for the filling in a bowl.
Step 6
Fill each bell pepper with about 1/3 cup of the egg mixture. Evenly divide the sautéed veggies among the bell pepper halves, then top with cheese (if desired).
Step 7
Bake for 15 to 20 minutes, or until the top is golden brown and the egg is no longer runny.
Step 8
garnish and enjoy! You can eat these on-the-go with a whole wheat or whole grain toast. The bell pepper is firm enough to hold the egg but soft enough to eat so it won’t be messy. The coconut milk makes it creamy and MUCH more enjoyable.
Creamy Scrambled Egg Stuffed Bell Pepper with Veggies
Kevin Curry
Ingredients for 4 stuffed bell pepper halves:
- 2 colorful bell peppers
- 1 cup chopped asparagus spears
- 1 cup chopped mushrooms (or your other favorite, non-watery veggie) (optional)
- Filling
- 3 eggs + 3 egg whites
- 2 tablespoons can coconut milk
- 1 teaspoon sage
- 1 teaspoon thyme (or rosemary)
- pinch of sea salt & pepper
- 4 tablespoons reduced-fat mozzarella
- 1 heaping tablespoon parmesan, grated (optional – I just had some extra so I used it)
- garnish
- fresh cilantro
- red pepper
-
Set oven to broil.
-
Slice bell peppers in half and carve out the inside. Place them open side down on a baking sheet (or cast iron skillet). Broil for 10 to 12 minutes. Once they are finished, remove them from the oven and flip them over.
-
Set oven to 420F.
-
Set a nonstick skillet on medium-high heat and spray with olive oil. Add asparagus and mushrooms. Cook for about 5 minutes, or until the asparagus is seared on the outside and slightly softer (there should still be some crunch). Set aside.
-
Whisk together the ingredients for the filling in a bowl.
-
Fill each bell pepper with about 1/3 cup of the egg mixture. Evenly divide the sautéed veggies among the bell pepper halves, then top with cheese (if desired).
-
Bake for 15 to 20 minutes, or until the top is golden brown and the egg is no longer runny.
-
garnish and enjoy! You can eat these on-the-go with a whole wheat or whole grain toast. The bell pepper is firm enough to hold the egg but soft enough to eat so it won’t be messy. The coconut milk makes it creamy and MUCH more enjoyable.
Nutrition per serving
ABOUT THE AUTHOR
Hey, I'm Kevin
My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.
By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!