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Tricolour scrambled eggs recipe

24 ratings

In partnership with British Heart Foundation

Upgrade your scrambled eggs with vibrant peppers, leafy spinach and smoky paprika. This beautifully colourful breakfast recipe will brighten up even the darkest winter morning. See method

Serves 2
10 mins to prepare and 10 mins to cook
299 calories / serving
Healthy
Vegetarian

Ingredients

1 tbsp olive oil
1/2 red pepper, roughly chopped
1/2 yellow pepper, roughly chopped
1/2 green pepper, roughly chopped
1/2 small onion, peeled and finely chopped
1 small garlic clove, peeled and finely chopped
2 slices of grainy bread, toasted
½ tsp paprika
50g (2oz) fresh spinach leaves or a large handful
3 organic eggs

Each serving contains

Energy
1255kj
299kcal 15%
Fat
17g 24%
Saturates
4g 18%
Sugars
7g 8%
Salt
0.8g 14%

of the reference intake
Carbohydrate 24.2g Protein 16.5g Fibre 4g

Method

Heat the oil in a medium, non-stick frying pan and cook the peppers, onion and garlic over a moderate heat, stirring occasionally for 3-5 minutes until softened and golden in places. Meanwhile toast the bread and place onto your serving plates.
Once the peppers and onions are soft, add the paprika and stir, then add the spinach leaves and stir once more. Crack in the eggs and quickly begin to stir constantly for 30 seconds – 1 minute, cooking the eggs within the vegetables until soft and creamy.
Working quickly, spoon the eggs onto the warm toast and serve straight away.

Tip: For a quick, no-fuss tomato sauce, in advance of this recipe, place 1 small onion into a small pan with 1 tbsp olive oil and cook for 2 minutes. Then add two fresh, roughly chopped vine tomatoes and continue to cook for a further 3 minutes until the onions and tomatoes are soft. Add 2 tbsp tomato purée and cook, stirring, for 1 minute. Remove from the heat and whizz with a hand blender until smooth. Serve with the scrambled eggs. Please note that the reference intakes do not include tomato sauce.

See more Breakfast recipes