JalapeÃ±o and Bell Pepper Scramble
Here is a quick morning time receipt that is quite simple and is alive with flavor. The cool part about preparing this is that we will use only one pan and simply add the ingredients as we need them.
- Diced jalapeÃ±o pepper no seeds (1/4 of a pepper)
- Diced bell pepper (green – ¼ of the pepper)
- Three eggs very lightly beaten
- Salt and pepper to taste
Warm up a small sautÃ© pan (med) and add butter, jalapeÃ±o and bell paper. SautÃ© for 3-4 minutes. You don’t want the vegetables mushy yet you don’t want them raw either.
Turn down the pan to med-low wait a minute, then add the three lightly beaten eggs into the sautÃ©ed vegetables. Sometimes I lift the pan off the burner for a minute to cool before adding the eggs.
After the eggs begin to solidify (you can still see some clear egg whites), lightly mix the eggs and vegetables. Don’t over mix. You want some areas white and some yellow. Don’t fall into the line cook’s laziness and beat the eggs to death until it is all a uniform color. A variation in color is our goal.
Once the eggs are cooked to your liking, salt, pepper, a little hot sauce if you like, and serve!
Created by Jeffrey William Cameron – Salem, Oregon
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