Cheryl’s Eggs with Red Pepper, Basil and Cheese
This is the printer-friendly recipe for an old egg dish that is no longer on the blog. I am leaving this here in case there are still people who are fans of the original version, but check out Power Greens Egg Skillet to see a kicked-up version of this recipe!
(Makes about 6-8 servings, depending on what else you eat with the eggs.)
1 dozen eggs, beaten well
1 red pepper, diced into small pieces
1/2 small red onion, chopped small
1-2 T olive oil or butter (Use olive oil for South Beach Diet, or use a mixture of olive oil and a small amount of butter, amount needed will depend on your pan)
1 1/2 cups grated white cheese such as Mozarella, or Monterey Jack Cheese (original recipe called for 2 cups, but I think a smaller amount is plenty)
1-2 tsp. Spike Seasoning (optional, but recommended)
2 tsp. dried basil (if you have fresh basil, skip the dried basil and add chopped fresh basil when you add the cheese)
Chop red pepper and red onion into small pieces. Break eggs into a bowl and beat with a fork until eggs are well combined.
Heat olive oil or butter in heavy frying pan (non-stick pan will be easier to clean.) Add diced red pepper and onion and saute until barely starting to soften, about 3 minutes. Add Spike Seasoning and basil and saute about 2 minutes more to blend flavors.
Add more olive oil or butter if needed, then add beaten eggs and immediately lower heat. Cook eggs over very low heat, stirring often, until eggs are barely starting to set, about 5 minutes.
Stir in about three-fourths of the grated cheese and cook a few minutes more. Eggs should still be very soft and moist looking when you remove the pan from the heat, as they will continue to cook in the pan.
Sprinkle eggs with the rest of the cheese before serving, or put cheese in a bowl to sprinkle on top of each serving.