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!
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.
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)
- 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 (affiliate link) and dried 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.
Recipe invented on a houseboat trip at Lake Powell by my friend Cheryl Jolley.
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.
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