Scrambled Eggs with Capsicums

Scrambled Eggs with Capsicums

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The addition of capsicum to scrambled eggs makes them colourful and flavoursome, serve it with bread for a more substantial breakfast.


Serves: 3 

  • 9 eggs
  • 1 splash milk
  • 1 pinch salt and pepper, to taste
  • 1 red capsicum, finely diced
  • 30g butter

Preparation:5min  ›  Cook:15min  ›  Ready in:20min 

  1. Use a spatula to combine. Season with salt and pepper then serve immediately.
  2. Whisk the eggs in a small bowl with salt, pepper and milk until frothy.
  3. Melt the butter in a frying pan over medium heat then sauté the capsicum for a few minutes stirring until soft.
  4. Pour in the egg mixture and mix. Cook the scrambled eggs until firm on the edges but the middle is still soft.

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