My wife, Meghan, and I love to make breakfast when we’re not traveling on behalf of the Fresh-Pressed Olive Oil Club. Eggs scrambled with peppers is one of our favorite meals, and it can be served for brunch (or even supper) if the day has gotten away from us. Feel free to add your own special touches.
Ingredients
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 1/2 red bell pepper, stemmed, seeded, and diced
- 1/2 green bell pepper (or more red), stemmed, seeded, and diced
- 4 large eggs, beaten
- Coarse salt (kosher or sea)
- 2 ounces crumbled feta cheese (optional)
- Freshly ground black pepper, for serving
Directions
Heat a nonstick skillet over medium heat and add 2 tablespoons of olive oil. Add the peppers to the pan and sauté until tender, 4 to 5 minutes. Reduce the heat to medium-low. Add a pinch of salt to the eggs, then pour into the skillet. Use a rubber spatula to move the eggs around, cooking them slowly until curds form. (Do not let the eggs brown.) Transfer the eggs to two plates. Top with feta, if desired, and drizzle with additional olive oil.
Serves 2 — Recipe courtesy of the Fresh-Pressed Olive Oil Club