Ingredients
Egg Mixture
- 5 large eggs
- 1 Tbsp butter
- 1 Tbsp goat cheese
Vegetables
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- 8-10 colored cherry tomatoes, halved
- 1 cup arugula
To Serve
- 2 English muffins, split and toasted
Instructions
- Prep the vegetables: Dice the red and green bell peppers into small pieces. Halve the cherry tomatoes and wash the arugula thoroughly. Set aside.
- Toast the English muffins: Split the English muffins and toast them until golden brown. Keep warm for serving.
- Beat the eggs: Crack the 5 large eggs into a bowl and whisk them until the yolks and whites are fully combined and slightly frothy.
- Sauté the vegetables: Heat a skillet over medium heat and add half the butter. Once melted, add the diced bell peppers and halved cherry tomatoes. Cook for about 3-4 minutes until the vegetables soften but still retain some crispness.
- Cook the scrambled eggs: Reduce the heat to low and pour the beaten eggs over the sautéed vegetables in the skillet. Stir gently and continuously with a spatula, allowing the eggs to cook slowly and form soft curds.
- Add arugula and cheese: When the eggs are about halfway set, fold in the arugula and the tablespoon of goat cheese. Continue cooking until the eggs are fully cooked but still moist and creamy. Remove from heat promptly to avoid overcooking.
- Serve: Spoon the scrambled eggs with vegetables onto the toasted English muffins. Serve immediately for a warm, flavorful breakfast.
Notes
- You can substitute goat cheese with feta or cream cheese for a different flavor.
- For a richer taste, add a splash of milk or cream to the eggs before whisking.
- Use fresh, high-quality eggs for best texture and flavor.
- If preferred, you can add a pinch of salt and freshly ground black pepper to season the eggs.
- This recipe can be easily doubled to serve more people.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
