Perfect protein-packed breakfast in minutes!
Prep Time: 5 minutes | Cook Time: 10 minutes | Serves: 2
Ingredients:
For the Eggs:
- 4 large eggs
- 2 tablespoons butter or olive oil
- Salt and black pepper to taste
- ¼ teaspoon paprika
- 2 tablespoons milk or cream (optional, for fluffier eggs)
Savoury Add-ins:
- ½ cup cherry tomatoes, halved
- ¼ cup bell peppers, diced (red or green)
- 2 tablespoons green onions, chopped
- ¼ cup shredded cheese (cheddar, feta, or your choice)
- 2 slices bacon, cooked and crumbled (optional)
- Fresh herbs (parsley, chives, or basil) for garnish
Instructions:
- Prepare the ingredients: Crack eggs into a bowl, add milk (if using), salt, pepper, and paprika. Whisk until well combined.
- Heat the pan: Place a non-stick skillet over medium heat and add butter or olive oil.
- Sauté vegetables: Add cherry tomatoes and bell peppers to the pan. Sauté for 2-3 minutes until softened.
- Add the eggs: Pour the whisked eggs over the vegetables. Let them sit for 30 seconds without stirring.
- Scramble gently: Using a spatula, gently push the eggs from the edges toward the centre, creating soft curds. Cook for 3-4 minutes until eggs are just set but still creamy.
- Add toppings: Sprinkle cheese and green onions over the eggs. Remove from heat (residual heat will melt the cheese).
- Serve immediately, garnished with fresh herbs and bacon bits, if using. Serve with toast or fresh fruit.
Chef’s Tips:
- Don’t overcook! Remove eggs from the heat when they’re still slightly glossy
- For creamier eggs, add a tablespoon of cream cheese
- Customise with mushrooms, spinach, or sun-dried tomatoes
Nutritional Info (per serving):
Calories: 280 | Protein: 18g | Carbs: 6g | Fat: 21g