Scrambled Eggs with Pepperonata Sauce and Roasted Potatoes

Total Time
42 min
22 min
20 min
Sweet peppers and fresh basil add Italian flavor to ordinary scrambled eggs. Serve with potatoes that you've roasted with olive-oil cooking spray.


cooking spray

2 spray(s)

sweet red pepper(s)

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

yellow pepper(s)

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

uncooked onion(s)

1 medium, chopped

garlic clove(s)

2 medium clove(s), chopped

canned tomato sauce

8 oz


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


6 large

egg white(s)

2 large

uncooked red potato(es)

6 medium, quartered, seasoned to taste and roasted


  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, 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.
  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 each with 1/3 cup of sauce; serve each with 1 cup of potatoes.

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