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Scrambled Eggs With Tomatoes and Peppers


Chopped tomatoes, bell pepper, and cheese make these scrambled eggs extra special. Use Cheddar, Monterey Jack, or a Mexican blend of cheeses in this recipe.


  • 8 large eggs
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon seasoned pepper
  • 2 tablespoons butter
  • 1 medium ripe tomato, chopped
  • 1 tablespoon finely chopped red bell pepper
  • 1 tablespoon finely chopped green onions
  • 1/2 cup Monterey Jack or Cheddar cheese, optional


In a mixing bowl, beat eggs, milk, salt, and pepper together until well blended.

Melt butter in skillet over medium-low heat until hot; pour in egg mixture. Reduce heat. As mixture begins to set on bottom and sides of skillet, lift and fold over with spatula. Cook until eggs are almost set; fold in tomato, finely chopped red pepper, and green onion. Heat scrambled eggs through; serve immediately.

If desired top with shredded cheese just before finished.

Serves 4.


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