Red, yellow and green bell peppers turn ordinary scrambled eggs into a colorful brunch entrée.
Recipe information
Yield
Makes 6 servings
Ingredients
1
/4 cup (1/2 stick) butter
2
cups chopped onions
1
4-ounce piece pepperoni sausage, chopped (about 1 cup)
1
/2 cup chopped red bell pepper
1
/2 cup chopped yellow bell pepper
1
/2 cup chopped green bell pepper
1
teaspoon dried marjoram
12
large eggs, beaten blend
Need to make a substitution?
Preparation
Melt butter in large nonstick skillet over low heat. Add onions and sauté until very tender, about 8 minutes. Add pepperoni, bell peppers and marjoram. Cook over low heat until bell peppers are crisp-tender, stirring occasionally, about 10 minutes. Pour in eggs. Stir over medium-low heat until eggs are just set, about 5 minutes. Transfer to bowl and serve.