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Photo of Scrambled eggs with pepperonata sauce & roast potatoes by WW

Scrambled eggs with pepperonata sauce & roast potatoes

1
Points® value
Total Time
42 min
Prep
22 min
Cook
20 min
Serves
4
Difficulty
Easy
Sweet peppers and fresh basil turn ordinary scrambled eggs into something spectacular. Serve with boiled potatoes or roast some with low fat cooking spray and herbs.

Ingredients

Calorie controlled cooking spray

10 spray(s)

Peppers, all types

2 medium, use red, cut into 1/4-inch-thick slices

Peppers, all types

1 medium, use yellow, cut into 1/4-inch-thick slices

Onion

1 medium, chopped

Garlic

2 clove(s), chopped

Tomato Purèe

225 g

Basil, fresh

4 leaf/leaves, torn (plus more for garnish if desired)

Egg, whole, raw

6 medium, raw, British Lion

Potatoes, Raw

6 portion(s), medium, red, uncooked, quartered, seasoned to taste and roasted

Instructions

  1. Coat a large nonstick frying pan with cooking spray and heat over medium-high heat. Add peppers and onion, and cook until soft and starting to brown, stirring often, about 10 minutes; add garlic and cook 1 minute more. Add tomato puree 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 until desired doneness, about 5 to 7 minutes. To serve, place 1/4 of eggs on each of four plates and top with sauce; serve with potatoes.

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