Simple Scrambled Eggs with Roasted Peppers Recipe

This Simple Scrambled Eggs with Roasted Peppers is the perfect breakfast or brunch dish to serve a crowd. Roasted red peppers pair perfectly with eggs.


Simple Scrambled Eggs with Roasted Peppers

Course: Breakfast, Brunch
Cuisine: American, Italian, Mediterranean
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 8 servings
Calories: 205 kcal
Author: Kelly DiMascio

Perfect egg dish to serve a crowd for any breakfast or brunch.  + This makes a great holiday breakfast basic.



  • 12 eggs large
  • 1 T light cream or half and half
  • 2 T basil fresh and diced
  • 1 cup roasted red peppers good quality jarred
  • 1 T EVOO good quality
  • 1/2 cup sweet onion thinnly sliced
  • 1 cup tomatoes fresh, diced, and drained
  • 1 cup Feta cheese


  1. In a medium bowl whisk together eggs and light cream.

  2. Stir in fresh basil and roasted peppers.

  3. Heat a large nonstick skillet with olive oil over medium heat.

  4. Add onion and cook until translucent.

  5. Add whipped egg mixture to the skillet. 

  6. Cook stirring continuously with a spatula.

  7. When the eggs are almost cooked through add the tomatoes and feta cheese.  ****It's really important that you have drained the tomatoes.  Too much liquid at this point won't have time to cook off.****

  8. Serve hot.

Recipe Notes

These can be made up to an hour in advance if you have a warming drawer or an empty oven to keep them warm. 

Nutrition Facts
Simple Scrambled Eggs with Roasted Peppers
Amount Per Serving
Calories 205 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 5g31%
Cholesterol 264mg88%
Sodium 545mg24%
Potassium 184mg5%
Carbohydrates 3g1%
Sugar 2g2%
Protein 11g22%
Vitamin A 700IU14%
Vitamin C 11.1mg13%
Calcium 142mg14%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

1 Comment

  1. Cathy

    Roasted peppers go great with eggs.



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