Kalyn's Kitchen

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.)

Ingredients:
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)

Instructions:
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.

 

 

 

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    19 Comments on “Cheryl’s Eggs 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!

    Paz

  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! ๐Ÿ™‚ and she also adds green peppers to it, and sometimes a little mushroom ๐Ÿ™‚

  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 ๐Ÿ™‚

  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 ๐Ÿ™‚

  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. ๐Ÿ˜‰

    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 ๐Ÿ™‚
    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. ๐Ÿ™‚
    R