Turkish · Breakfast
Scrambled Eggs with Tomato and Pepper (Gluten-Free)
Soft scrambled eggs folded through a quick sauté of tomato, green pepper, and onion, seasoned with paprika and black pepper. Turkish-style menemen skillet dish finished with parsley and served with gluten-free bread.
$2
5 minsPrep
10 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
389Calories
20.1gProtein
26.8gFat
19.1gCarbs
6.2gSugar
3.9gFiber
901mgSodium
549mgChol
6.4gSat Fat
682mgPotassium
112mgCalcium
3.9mgIron
1.6mcgVitamin B12
68mgVitamin C
gluten-free
vegetarian
low-carb
low-calorie
gluten-free
Instructions
1
Prep
Dice the tomato, green pepper, and onion, keeping each separate so they enter the pan at the right time.
2
Sauté
Heat the olive oil in a small nonstick skillet over medium heat and cook the onion and green pepper for 3 minutes until softened, stirring often.
3
Scramble
Add the tomato and paprika to the skillet, then whisk the 3 eggs with salt and black pepper in a bowl and pour into the pan. Cook over medium-low heat for 2 minutes, folding gently, until just set.
4
Plate
Slide the eggs onto a plate, scatter parsley over the top, and serve immediately with the gluten-free bread.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 66 large eggs (150g)
- 22 small tomato (200g)
- 11 small green bell pepper (60g)
- 4 tbsp4 tbsp onion (40g)
- 2 tbsp2 tbsp olive oil (28g)
- 1 tsp1 tsp paprika
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tbsp2 tbsp fresh parsley
- 2 slice2 slice gluten-free bread (35g)
