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Photo of Scrambled eggs with peperonata sauce and roasted potatoes by WW

Scrambled eggs with peperonata sauce and roasted potatoes

6
Points®
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)

Red bell pepper

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

Yellow bell pepper

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

Onion

1 medium, chopped

Garlic

2 clove(s), chopped

Canned tomato sauce

8 oz

Basil

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

Egg

6 large egg(s)

Egg whites

2 large

Uncooked red potato

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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