Photo of Scrambled Eggs with Pepperonata Sauce and Roasted Potatoes by WW

Scrambled Eggs with Pepperonata Sauce and Roasted Potatoes

10
7
0
SmartPoints® value per serving
Total Time
42 min
Prep
22 min
Cook
20 min
Serves
4
Difficulty
Easy
Sweet peppers and fresh basil add Italian flavour to ordinary scrambled eggs. Serve with potatoes that you've roasted with olive-oil cooking spray.

Ingredients

Sweet red pepper(s)

2 medium, cut into 1/4-inch slices

Yellow pepper(s)

1 medium, cut into 1/4-inch slices

Uncooked onion(s)

1 medium, chopped

Garlic clove(s)

2 clove(s), medium, chopped

Canned tomato sauce

8 oz

Basil

4 Tbsp, large, torn (plus more for garnish if desired)

Egg(s)

6 large

Egg white(s)

2 large

Uncooked red potato(es)

6 medium, roasted and quartered

Instructions

  1. Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add peppers and onion, and cook until soft and starting to brown, about 10 minutes. Add garlic and cook 1 minute more. Add tomato sauce and basil, and cook until slightly thickened, about 3 minutes more. Cover and keep warm.
  2. Whisk eggs and egg whites together in a medium bowl. Coat another nonstick pan with cooking spray and heat over medium-high heat. Add eggs and scramble 5 to 7 minutes, or until desired doneness. To serve, place 1/4 of eggs on each of four plates and top with 1/3 cup of sauce; serve each with 1 cup of potatoes.