Fluffy Scrambled Eggs Primavera

Christy Rost


6eggs, top of egg shell carefully removed
3tablespoons water
1tablespoon butter
¼cup diced green bell pepper
¼cup diced red bell pepper
2tablespoons 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