
Scrambled eggs with peperonata sauce and roasted potatoes
10
7
0
SmartPoints® value per serving
Total Time
42 min
Prep
22 min
Cook
20 min
Serves
4
Difficulty
Easy
Have a Roman breakfast any day of the week! The traditional Italian-inspired peperanota sauce is comprised of sweet bell peppers, onion, garlic and tomatoes cooked long and slow to develop big flavor. Our version is much faster and still packed with rich deliciousness. This amazing meal of scrambled eggs, delectable sauce and roasted potatoes is family-friendly, ready in only 40 minutes and ideal for a long lingering weekend breakfast, brunch or a hearty weekday start.
Ingredients
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
Basil
4 leaf/leaves, large, torn (plus more for garnish)
Egg(s)
6 large
Egg white(s)
2 large
Uncooked red potato(es)
6 medium, quartered, seasoned to taste and roasted