9
Pepper, Onion and Cheese Egg Scramble
Makes 2 servings
¼
bell pepper, cut into 1-inch pieces
¼
medium onion, cut into 1-inch pieces
4
large eggs
2
tablespoons milk (any fat variety)
¼
teaspoon kosher salt
Pinch freshly ground black pepper
2
tablespoons shredded Cheddar cheese
Unsalted butter, optional (for cooking)
1.
Insert the chopping blade into the work bowl. Add the pepper and
onion. Cover and pull to chop, about 5 to 6 pulls.
2.
Remove the chopping blade and insert the blending paddle. Add the
remaining ingredients and pull to mix until homogenous, about 6 to
8 pulls.
3.
Preheat a skillet over medium-low heat (if not using a nonstick
skillet, add some fat such as unsalted butter). Once butter is melted,
add the egg mixture. Cook to desired doneness, moving the edges of
the eggs to the center every 30 seconds or so.
4.
Taste and adjust seasoning accordingly.
Nutritional information per serving:
Calories 183 (59% from fat) • carb. 4g • pro. 15g • fat 12g • sat. fat 5g
chol. 380mg • sod. 477mg • calc. 129mg • fiber 0g