Ingredients and Weight:
- Eggs: 6 (Large)
- Milk: 1/4 cup (59ml)
- Salt: 1/2 teaspoon
- Sugar: 1/4 teaspoon
- Butter or Vegetable Oil: 1 tablespoon
- Onion: 1 small, chopped
- Green Bell Pepper: 1 small, chopped
- Garlic: 2 cloves, minced
- Cheddar Cheese: 1/2 cup, shredded (optional)
Preparation Time:
- Preparation: 10 minutes
- Cooking: 15 minutes
- Total: 25 minutes
Difficulty Level:
Level 3 (Moderate)
Preparation Method Steps:
- In a bowl, whisk together the eggs, milk, salt, and sugar.
- Add the chopped onion, green bell pepper, and minced garlic. Mix well.
- Heat a non-stick pan over medium heat and add the butter or vegetable oil.
- Pour the egg mixture into the pan and cook until the edges start to set.
- Using a spoon or whisk, gently stir the eggs in the pan to encourage them to scramble.
- Once the eggs are cooked through and starting to brown slightly, add the shredded cheddar cheese (if using) and mix gently.
- Remove from heat and serve immediately.
Nutritional Information:
- Calories: Approximately 300 per serving (without cheese), more with cheese.
- Protein: Depending on the eggs used and other ingredients added.
- Fat: Depends on whether cheese is added and type of oil used.
- Carbohydrates: From milk and optional cheese.
Dish Characteristics:
- A classic American breakfast dish that is easy to make yet tastes luxurious.
- The eggs are creamy and soft, with a slight crunch on the edges.
- The addition of vegetables and cheese adds flavor and texture.
User Comments:
- "This is a great dish for a weekend breakfast! The eggs are so creamy and flavorful."
- "I love how easy it is to make scrambled eggs at home. This recipe is a keeper."
- "The addition of cheese takes this dish to another level. Highly recommended!"
Special Precautions and Tips:
- Use fresh eggs for best results.
- Adjust the seasoning according to personal preference.
- Watch the heat while cooking to ensure the eggs don't overcook and become tough.
- For a vegetarian option, skip the cheese or use a vegetarian-friendly alternative.
