Scrambled Eggs with Pepperonata Sauce and Roasted Potatoes
0
Points®
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
Red bell pepper
2 medium, cut into 1/4-inch slices
Yellow bell pepper
1 medium, cut into 1/4-inch slices
Onion
1 medium, chopped
Garlic
2 clove(s), large, chopped
Canned tomato sauce
8 oz
Fresh basil
4 tbsp(s), large, torn (plus more for garnish if desired)
Raw egg
6 large
Egg whites
2 serving(s), large
Uncooked red potato
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.
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