Core Recipe
Servings | 4
Preparation Time | 22 min
Cooking Time | 20 min
Level of Difficulty | Easy

breakfast | Sweet peppers and fresh basil turn ordinary scrambled eggs into something spectacular. Serve with boiled potatoes or roast some with olive-oil cooking spray and herbs.

2 sprays cooking spray
2 medium sweet red pepper(s), cut into 1/4-inch slices
1 medium yellow pepper(s), cut into 1/4-inch slices
1 medium onion(s), chopped
2 large garlic clove(s), chopped
8 oz canned tomato sauce
4 leaves basil, large, torn (plus more for garnish if desired)
6 large egg(s)
2 large egg white(s)
6 medium uncooked red potato(es), quartered, seasoned to taste and roasted

Instructions


1. Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add peppers and onion, and cook until soft and starting to brown, about 10 minutes. Add garlic and cook 1 minute more. Add tomato sauce and basil, and cook until slightly thickened, about 3 minutes more. Cover and keep warm.
2. Whisk eggs and egg whites together in a medium bowl. Coat another nonstick pan with cooking spray and heat over medium-high heat. Add eggs and scramble 5 to 7 minutes, or until desired doneness. To serve, place 1/4 of eggs on each of four plates and top with 1/3 cup of sauce; serve each with 1 cup of potatoes.