Photo of Italian Vegetable & Egg Scramble by WW

Italian Vegetable & Egg Scramble

Total Time
22 min
12 min
10 min
Packed with flavor, this simple scramble delivers a satisfying meal for one. Cubanelle peppers, also known as the Cuban pepper or Italian frying pepper, are ideal for this dish since their thin walls cook quickly and their sweet, mild flavor pairs beautifully with the other ingredients. You can also substitute half a small red bell pepper for the Cubanelle to keep this entrée on the milder side or use a jalapeño or habanero to amp up the heat. The addition of the potatoes, which are quickly cooked in the microwave before going into the skillet, gives the eggs a rich mouthfeel and flavor. Serve this for any meal of the day, when you’re in need something quick—it’s ready in about 20 minutes.


Olive oil

1 tsp

Raw cubanelle pepper

1 small, sliced

Uncooked red potato(es)

1 small, pierced with a fork, microwaved until tender (about 2-3 minutes), chopped

Kosher salt

1 pinch(es)

Black pepper

1 pinch(es)


2 large egg(s), beaten

Fresh tomato(es)

½ cup(s), diced

Uncooked scallion(s)

1 medium, sliced


¼ cup(s), torn leaves


  1. Heat oil in medium nonstick skillet over medium-high heat. Add cubanelle pepper, potato and pinch each salt and black pepper; cook, stirring occasionally, until lightly browned, about 5 minutes.
  2. Stir in remaining ingredients and scramble until eggs are set but not dry, about 30 seconds; season to taste with salt and pepper.
  3. Makes 1 serving.