Egg Scramble

Ingredients

2 Tbsp olive oil

1 small onion, chopped

2 bell peppers, chopped

2 poblano or Anaheim chiles, chopped

1 jalapeno chile, chopped

1 Tbsp minced garlic

Salt and ground black pepper

4 eggs, beaten

Directions

1. Put oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until it’s translucent, 1-2 minutes.

2. Add bell peppers, chiles and garlic, and sprinkle with a pinch of salt and pepper. Cook, stirring occasionally, until peppers are brightly colored but not too soft, 4 to 6 minutes.

3. Reduce heat to medium-low and pour in eggs. Cook, stirring occasionally with a wooden spoon or rubber spatula, until eggs are cooked, 3 to 8 minutes. You can serve scramble with one slice of toast or french bread or wrapped in a flour tortilla.

Nutritional Information: 

2 Servings

Serving Size: ½ recipe

Calories: 263.2

Total Fat: 17.7g

Saturated Fat: 4.3g

Cholesterol: 373mg

Sodium: 129.6mg

Total Carbohydrate: 11.4g

Fiber: 2.8g

Protein: 14.1g

*If you prefer a Kosher version of this recipe, be sure to use Kosher-certified products for all relevant ingredients.