Grandma's Scrambled Eggs
Grandma's delicious scrambled eggs have colorful veggies, smoky bacon, creamy, melted cheese and a touch of spice! You can definitely feel the love.
Servings: 2
Calories: 340kcal
Equipment
Ingredients
- 5 large eggs
- 1 tablespoon olive oil
- ¼ cup bell pepper diced--mixed colors
- 2 tablespoons celery diced
- 1 green onion chopped
- 2 tablespoons bacon diced--optional
- ¼ cup cheddar cheese shredded
- 1 pinch cayenne pepper
- salt and pepper to taste
Instructions
- Whisk the eggs in a bowl and set aside.5 large eggs
- Heat the olive oil in a nonstick frying pan over medium heat. Add the vegetables and bacon and sauté until the vegetables are softened and bacon is cooked, about 4 to 5 minutes.1 tablespoon olive oil, ¼ cup bell pepper, 2 tablespoons celery, 1 green onion, 2 tablespoons bacon
- Turn the heat down to medium-low and add the eggs. Stir with a spatula as it cooks.
- When the eggs are about half cooked, add the cayenne, salt and pepper.1 pinch cayenne pepper
- Continue cooking and stirring until the eggs are still soft but almost fully cooked. Add the shredded cheese and stir until the cheese is melted.¼ cup cheddar cheese
- Remove from heat and serve immediately.
Notes
- If you are using bacon bits instead of raw bacon, add them with the cheese instead.
- Scrambled eggs can last up to 4 days in the fridge in an airtight container.
- If you want to reheat them, pop them in the microwave, a low oven or back in the pan.
Nutrition
Calories: 340kcal | Carbohydrates: 5g | Protein: 22g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 479mg | Sodium: 402mg | Potassium: 271mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1516IU | Vitamin C: 25mg | Calcium: 186mg | Iron: 2mg
