Ingredients:
- 5 eggs, beaten
- 1 onion, finely chopped
- 3 cloves garlic, minced
- ½ green bell pepper, diced
- ½ red bell pepper, diced
- 1 tomato, diced
- 1 teaspoon salt
- 1 generous pinch of black pepper
- ½ teaspoon cumin
- Olive oil for cooking
Instructions:
- Prepare the vegetables:
- Chop the onion, garlic, green bell pepper, red bell pepper, and tomato into small dice.
- Preparation:
- In a bowl, beat the eggs and mix in the salt, black pepper, and cumin until well combined.
- Cooking:
- Heat olive oil in a skillet over medium heat.
- Add the chopped onion and garlic. Sauté until the onion becomes translucent and garlic is fragrant, about 2-3 minutes.
- Adding vegetables:
- Add the diced green and red bell peppers to the skillet. Sauté for another 2-3 minutes until the peppers start to soften.
- Incorporate tomatoes:
- Stir in the diced tomatoes and cook for an additional 2 minutes until they are slightly softened.
- Stir in the diced tomatoes and cook for an additional 2 minutes until they are slightly softened.
- Scramble the eggs:
- Push the vegetables to the sides of the skillet and pour the beaten eggs into the center. Allow the eggs to cook undisturbed for a few seconds until the edges begin to set.
- Mix and cook:
- Using a spatula, gently scramble the eggs, mixing them with the vegetables. Cook until the eggs are fully set but still moist, stirring occasionally, about 2-3 minutes.
- Serve:
- Remove from heat and serve the scrambled eggs with vegetables hot, optionally garnished with fresh herbs or grated cheese.
- Remove from heat and serve the scrambled eggs with vegetables hot, optionally garnished with fresh herbs or grated cheese.
Enjoy your Scrambled Eggs with Vegetables!