Scrambled eggs with pepperonata sauce & roast potatoes
1
Points®
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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