Quick Morning Egg Scramble (Print)

Fluffy eggs cooked with cheese, peppers, and choice of protein for a fast, energizing breakfast.

# Ingredients:

→ Base

01 - 4 large eggs
02 - 1 tablespoon milk or water

→ Vegetables

03 - 60 g bell peppers, chopped
04 - 60 g onions, diced

→ Protein (optional)

05 - 60 g cooked bacon or ham, chopped

→ Dairy

06 - 30 g shredded cheese (cheddar, feta, or mozzarella)
07 - 1 tablespoon butter or olive oil

→ Seasonings and Garnish

08 - 1/4 teaspoon salt, or to taste
09 - 1/8 teaspoon freshly ground black pepper
10 - 1 tablespoon fresh herbs (chives, parsley, or dill), chopped

# Steps:

01 - Crack eggs into a mixing bowl, add milk or water, and whisk thoroughly until fully blended.
02 - Heat a non-stick skillet over medium heat and melt butter or add olive oil, coating the pan evenly.
03 - Add bell peppers, onions, and optional cooked bacon or ham to the skillet. Sauté for 2–3 minutes until vegetables begin to soften.
04 - Lower heat to low. Pour the whisked eggs into the skillet and allow to sit undisturbed for 30 seconds.
05 - Using a silicone spatula, gently stir eggs from the edges towards the center, tilting the pan to redistribute uncooked egg.
06 - When eggs are just barely set but still creamy, add shredded cheese. Remove skillet from heat to allow cheese to melt with residual warmth.
07 - Season eggs with salt and black pepper. Sprinkle with fresh herbs before serving immediately.

# Additional Notes:

01 - Do not overcook the eggs—residual heat will finish cooking after removing from stovetop.
02 - Choose any combination of cheese and herbs for a personalized flavor profile.

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