Scrambled eggs with peperonata sauce and roasted potatoes
Sweet red pepper(s)
2 medium, cut into 1/4-inch-thick slices
1 medium, cut into 1/4-inch-thick slices
1 medium, chopped
2 medium clove(s), chopped
Canned tomato sauce
4 leaf/leaves, large, torn (plus more for garnish)
Uncooked red potato(es)
6 medium, quartered, seasoned to taste and roasted
- 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, stirring often, 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.
- 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 each with 1/3 cup of sauce; serve each with 1 cup of potatoes.