Fluffy Scrambled Eggs Primavera
Christy Rost
| Ingredients: | |
|---|---|
| 6 | eggs, top of egg shell carefully removed |
| 3 | tablespoons water |
| 1 | tablespoon butter |
| ¼ | cup diced green bell pepper |
| ¼ | cup diced red bell pepper |
| 2 | tablespoons diced sweet onion |
| salt and freshly ground black pepper, to taste | |
| parsley leaves, for garnish | |
Bring a medium saucepan of water to boil. Gently crack the tapered end of each egg shell with a knife, discard the upper shell, and pour the egg into a medium mixing bowl. Wash the egg shells well in running water, then cook the shells in boiling water 30 seconds. Drain and set aside.
Preheat a large nonstick skillet over medium-low heat. Add 1 tablespoon water to the eggs and beat well with a fork. Melt butter in the skillet and sauté diced bell peppers and onion several minutes until they are soft. Pour in the egg mixture, season with salt and pepper, and stir the eggs until they are scrambled.
Place egg shells in egg cups. Spoon scrambled eggs into the egg shells and garnish each with a leaf of parsley.
Recipe makes 6 servings.
Category: Breakfast