Family and Kids

Traffic-Light Scrambled Eggs

prep 10 mins cook 10 mins
Ingredients
  • 3 tablespoons olive oil
  • 1 small onion, finely chopped
  • ½ green pepper, cored, deseeded and roughly chopped
  • ½ red pepper, cored, deseeded and roughly chopped
  • ½ yellow pepper, cored, deseeded and roughly chopped
  • 1 garlic clove, crushed
  • 3 tablespoons water
  • 6 eggs, beaten
  • 100 ml (3½ fl oz) single cream
  • 4 thick slices wholemeal bread, to serve
Directions

Heat the oil in a large, nonstick frying pan and cook the onion and peppers over a moderate heat for about 4–5 minutes until softened. Add the garlic and cook for a further 1 minute, then add the measured water. Cover the pan and simmer for 2 minutes.

Beat together the eggs and cream in a jug. Remove the lid from the pan, pour in the eggs and stir over a low heat with a wooden spoon until the eggs are creamy and cooked.

Meanwhile, lightly toast the bread slices. Serve the eggs spooned over the warm toast.

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