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Scrambled Eggs with Pepperonata Sauce and Roasted Potatoes

7
Total Time
42 min
Prep
22 min
Cook
20 min
Serves
4
Difficulty
Easy
Sweet peppers and fresh basil add Italian flavor to ordinary scrambled eggs. Serve with potatoes that you've roasted with olive-oil cooking spray.

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

Instructions

  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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