Scrambled eggs with peppers and ham recipe

  • Serves 4
  • 10 mins to prepare and 10 mins to cook
  • 365 calories / serving
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Heat the sunflower oil in a 7 inch heavy-based frying pan over a medium-high heat. Add the pancetta and fry for 4-5 minutes until golden, adding the green pepper after 2 minutes. Remove the pancetta and pepper and drain on kitchen paper; wipe the pan clean of any fat at this point too.

Beat the eggs together for 1 minute in a mixing bowl with some seasoning. Heat the butter over a medium-high heat until it stops foaming then add the beaten eggs, stirring and moving the egg around the pan for 1 minute, until it just starts to set.

Remove the pan from the heat and stir the pancetta and pepper into the scrambled egg and season to taste. Serve immediately.

  • Ingredients

  • 8 large eggs
  • 25ml sunflower oil
  • 50g unsalted butter, cubed
  • 1 green pepper, finely diced
  • 50g pancetta, finely diced
  • salt
  • pepper
  • 1tsp chives, finely chopped
  • Energy 1510kj 365kcal 18%
  • Fat 32g 46%
  • Saturates 12g 60%
  • Sugars 1g 1%
  • Salt 0.7g 12%

of the reference intake
Carbohydrate 1.2g Protein 19.5g Fibre 0.8g


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