Scrambled Peppers and Eggs


As in many Mark Bittman recipes, the idea here is more vegetables — in this case, peppers — than protein. It works because except for the jalapeño, none of the peppers is hot.


  • 2tablespoons olive oil
  • 1small onion, chopped
  • 2red bell peppers, chopped
  • 2poblano or Anaheim chiles, chopped
  • 1fresh hot green chile (like jalapeño), chopped, optional
  • 1tablespoon minced garlic
  • Salt and ground black pepper
  • 4eggs, beaten
  • Nutritional Information
      • Nutritional analysis per serving (2 servings)

        328 calories; 23 grams fat; 5 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 14 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 14 grams protein; 372 milligrams cholesterol; 151 milligrams sodium

    Note: Nutrient information is not available for all ingredients. Amount is based on available data.

2 to 4 servings


  1. Put oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until it’s translucent, 1 or 2 minutes.
  2. Add peppers, chiles and garlic, and sprinkle with salt and pepper. Cook, stirring occasionally, until peppers are brightly colored but not too soft, 4 to 6 minutes.
  3. Reduce heat to medium-low and pour in eggs. Cook, stirring occasionally with a wooden spoon or rubber spatula, until eggs are cooked, 3 to 8 minutes. Serve on toast or over rice, or wrapped in a flour tortilla.

About 30 minutes

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