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Kalyn's Kitchen

Cheryl’s Eggs Scrambled with Red Pepper, Basil and Cheese

Cheryl’s Eggs Scrambled with Red Pepper, Basil and Cheese is an egg dish that was invented at Lake Powell by my friend Cheryl! Use Breakfast Recipes for more fun ideas for eggs!

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Cheryl’s Eggs Eggs Scrambled with Red Pepper, Basil and Cheese was invented on a houseboat trip at Lake Powell by my friend Cheryl Jolley. I had lost track of her this was first posted and then a friend of Cheryl’s found this recipe on the blog and recognized her name. She sent the link to Cheryl, and we re-connected again a few years ago. And now that Google rules the internet, it seems weird to remember that I never imagined that happening when I originally posted this recipe.

These Eggs Eggs Scrambled with Red Pepper, Basil and Cheese were a very popular breakfast at Lake Powell, although one of our friends at the lake used to call it “egg mess.” Of course we didn’t ever have fresh basil when we were at Lake Powell, but if you had some of that around, I’d skip the dried basil and stir in some fresh chopped basil when you add the cheese.

Cheryl's Eggs Eggs Scrambled with Red Pepper, Basil and Cheese found on KalynsKitchen.com

Chopped red pepper and red onion gives this dish a lot of flavor. I like to cut the vegetables fairly small for this, so you just get small pieces mixed throughout the eggs. (All the photos show half the amount specified in the recipe.) Cook peppers and onions in olive oil (or a mixture of olive oil and butter) for about 3 minutes, then add the dried basil and Spike Seasoning (affiliate link) and cook about 2 minutes more.

Lower the heat, add the beaten egg, and cook stirring often until eggs are barely starting to set, then stir in about 2/3 of the cheese and cook a few more minutes. I like to use a rubber scraper like this to make scrambled eggs because it does such a good job of scraping eggs off the sides of the pan. (I didn’t do it, but using a non-stick pan will really cut down on clean-up time.) This is done when the eggs are still fairly wet-looking and just barely set, because scrambled eggs will continue to cook when you take them off the heat. Don’t cook until eggs are firm, or they’ll be overdone when you eat them.

More Egg Dishes to Try:

Scrambled Eggs with Mushrooms and Feta from Kalyn’s Kitchen
Tuscan Scrambled Eggs from Simply Recipes
Red Kale and Cheese Omelet for Two from Kalyn’s Kitchen
Creamy Scrambled Eggs from Cooking with Amy
Garden Veggie Frittata with Chives and Parmesan from Kalyn’s Kitchen

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week! If you’re making this ahead to reheat, don’t overcook the eggs.

Cheryl's Eggs Scrambled with Red Pepper, Basil and Cheese

Cheryl’s Eggs Scrambled with Red Pepper, Basil and Cheese is a delicious egg dish invented at Lake Powell by my friend Cheryl!


  • 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
  • 1 1/2 cups grated white cheese such as Mozzarella, or Monterey Jack Cheese
  • 1-2 tsp. Spike Seasoning (optional, but recommended, or use any seasoning blend that’s good with eggs)
  • 2 tsp. dried basil (if you have fresh basil, skip the dried basil and add chopped fresh basil when you add the cheese)


  1. Chop red pepper and red onion into small pieces.
  2. Break eggs into a bowl and beat with a fork until eggs are well combined.
  3. Heat olive oil or butter in heavy frying pan (non-stick pan will be easier to clean.)
  4. Add diced red pepper and onion and saute until barely starting to soften, about 3 minutes.
  5. Add Spike Seasoning (affiliate link) and dried basil and saute about 2 minutes more to blend flavors.
  6. Add more olive oil or butter if needed, then add beaten eggs and immediately lower heat.
  7. Cook eggs over very low heat, stirring often, until eggs are barely starting to set, about 5 minutes.
  8. Stir in about three-fourths of the grated cheese and cook a few minutes more.
  9. 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.
  10. Sprinkle eggs with the rest of the cheese before serving, or put cheese in a bowl to sprinkle on top of each serving.


Recipe invented on a houseboat trip at Lake Powell by my friend Cheryl Jolley.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Cheryl’s Eggs Eggs Scrambled with Red Pepper, Basil and Cheese is a great dish for low-carb diet plans, and for any phase of the South Beach Diet if you use olive oil instead of butter, and use a low-fat cheese such as part-skim Mozzarella.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Cheryl's Eggs Scrambled with Red Pepper, Basil and Cheese

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    19 Comments on “Cheryl’s Eggs Scrambled with Red Pepper, Basil and Cheese”

  1. This recipe looks delicious. Eggs are a favorite breakfast of mine – especially with add-ins.

    I like to look back at my early posts to see “how it all started.” I like to think I’ve come a long way.

  2. The omelet sounds delish, looks delish. I too will update older dishes and photos can be improved and adjustments can be made to recipes.

  3. Sorry that I am doing a bad job on keeping up with comments, but I’m reading them all.

    Anonymous, you’re welcome, and thanks for the nice comment.

  4. I was so pleased to chance upon your site when browsing for info. and inspiration re. the South Beach Diet – I very successfully lost weight on this diet a while back, but a few holidays later am back to square (literally and physically!)one. I live in a small town in South Africa and no one seems to have even heard of this diet – your recipes are really gorgeous and make such creative use of ingredients that I can get hold of here. You have inspired me to get back into the diet again – thanks so much for a really great blog!

  5. Love your egg dish!


  6. I just wanted to say that your recipes have kept me on track! I’ve made it to phase 2 of the SBD and I’ve lost 8.5 pounds so far! I am so happy. Thank you!

  7. I am glad that I am looking at this before having breakfast because now I know what I am going to have!! This really looks great!

  8. Sometimes its the simplest recipes that make the best ones. Great breakfast, lunch, or light dinner!

  9. My egg desires seem to always be on a rollercoaster, I’ll have them everyday for one week and then need some time off. Luckily I’m currently on a big egg kick right now – and I like Ryan’s tip of adding feta.
    Neat that you were able to reconnect with a friend!

  10. Wow! I actually just made something very similar (literally, like 30 minutes ago), and I was going to write down the recipe but didn’t know what to call it. So after a quick Google search, I ended up here!

    The only thing I did different was I added a bit of feta cheese and some thin sliced green pepper.

    It was freaking AMAZING.

  11. I love adding in peppers…and lots of other veggies too! Maybe I will make this for breakfast tomorrow!

  12. so bright! my mom makes it just like this, but without the cheese! 🙂 and she also adds green peppers to it, and sometimes a little mushroom 🙂

  13. What a funny story and small world! I like red peppers in eggs – it sounds like Cheryl and I have similar tastes in scrambled eggs 🙂

  14. I love this kind of food! I used to make something like it a lot back when I was in high school…I always really loved it with corn kernals (frozen, obviously…as I was always making this in the morning and opening a plastic bag was about all the prep I could deal with at the time).

  15. Nice flavor combo! I will have to try it sans cheese 🙂

  16. Tanna, so glad you don’t think it looks like a mess!

    Melissa, it was fun finding Cheryl that way after so many years. I am dying for summer here! Really missing those fresh tomatoes!

  17. How funny you reconnected because of her eggs. Oh the power of food. 😉

    These really do look great. I’m seeing a lot of egg dishes this morning, I think it’s a sign.

    Speaking of basil, I am SO missing it right now. I never thought I’d be so anxious for (late) summer (I hate heat), but I am dying for some ripe tomatoes and fresh basil.

  18. It is really sometimes bewildering to look back at earlier posts 🙂
    This looks wonderful . . . looks pretty neat to me not messy at all.

  19. Yup, just made this one and it’s delish.
    Of course it’s one of the easiest on here to make as well. 🙂