Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

There's a great interplay of flavors here, with the tingly heat of cherry pepper and the sweetness of bell pepper and onion. For an even spicier dish, substitute 2 tablespoons pickled jalapeño slices for the cherry pepper.

Recipe by Cooking Light May 2015


Credit: Jennifer Causey; Styling: Lindsey Lower, Claire Spollen

Recipe Summary

19 mins
19 mins
Serves 4 (serving size: 1 bread slice, 1/4 cup pepper mixture, and 1/2 cup egg mixture)


Ingredient Checklist


Instructions Checklist
  • Preheat broiler to high.

  • Place bread slices on a baking sheet; broil 1 minute on each side or until toasted.

  • Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add bell pepper, onion, garlic, and cherry pepper to pan; sauté 3 minutes or just until tender. Remove pepper mixture from pan. Return pan to medium heat. Add remaining 2 teaspoons oil to pan; swirl to coat. Combine milk, salt, pepper, eggs, and cheese in a bowl, stirring with a whisk; add to pan. Cook 2 1/2 minutes or until eggs are set but still soft, stirring constantly. Top bread slices with pepper mixture and egg mixture; sprinkle with parsley.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

344 calories; fat 15.2g; saturated fat 4.4g; mono fat 7g; poly fat 2.6g; protein 19g; carbohydrates 32g; fiber 3g; cholesterol 330mg; iron 4mg; sodium 654mg; calcium 143mg.