Authoradmin
8 large eggs
2 tbsp extra virgin olive oil
2 cloves garlic, minced
1 shallot, minced
5 mini bell peppers, assorted colored, chopped small
1/4 cup hot sauce (We love Frank's Red Hot Original)
top with
halved cherry tomatoes
sliced green onion
blue cheese crumbles
chopped Italian parsley
1
Whisk the eggs with a splash of cold water.
2
Heat the oil in an 8 inch cast iron or heavy bottomed skillet over medium heat. Once hot add the garlic and shallots. Cook for a few minutes until fragrant and softened. Add the peppers and hot sauce. Add the eggs and scramble with a spatula until cooked through.
3
Serve immediately topped with green onion, cheese and parsley.
CategoryBreakfast & Brunch, Cheese, Courses, Diets, Eggs, Gluten Free, Grain Free, Main Ingredients, Mother\'s Day, Occasions, Picnic, PotluckCuisineAmerican, Southwestern
Ingredients
8 large eggs
2 tbsp extra virgin olive oil
2 cloves garlic, minced
1 shallot, minced
5 mini bell peppers, assorted colored, chopped small
1/4 cup hot sauce (We love Frank's Red Hot Original)
top with
halved cherry tomatoes
sliced green onion
blue cheese crumbles
chopped Italian parsley
Directions
1
Whisk the eggs with a splash of cold water.
2
Heat the oil in an 8 inch cast iron or heavy bottomed skillet over medium heat. Once hot add the garlic and shallots. Cook for a few minutes until fragrant and softened. Add the peppers and hot sauce. Add the eggs and scramble with a spatula until cooked through.
3
Serve immediately topped with green onion, cheese and parsley.
