Eggs are a great protein source and evidence is now suggesting not necessarily a problem regarding cholesterol. However do check with what your doctor feels is right for you.

This combo not only makes scrambled eggs a lot more interesting it also gives you the added value of the nutrients and fibre from the fresh peppers. The olive oil will help to balance the essential fatty acids in the meal.

If you are having a problem getting your head around scrambled eggs and salad thing, just think about that old favourite; egg mayonnaise. Only this combo is far tastier and healthier!

THE ELDERLY, PREGNANT, INFIRM AND VERY YOUNG ARE ADVISED TO AVOID UNDER COOKED AND RAW EGGS.

Prep time only: around 5 minutes
Cook time: 5 – 10 minutes
Ingredients
Serves 2 for lunch

  • 4 Large Eggs, beaten and seasoned with salt and black pepper
  • 1 Tablespoon of olive oil or unrefined Rapeseed oil for cooking
  • 2 Red peppers, halved and de seeded. We use the long ones but the normal round might work even better.
  • 4 Spring Onions, finely sliced
  • 1 Tablespoon of Extra Virgin Olive oil
  • A few fresh Basil leaves

Method

  1. Gently warm the oil in a non-stick pan.
  2. Add the spring onions and cook for a few minutes until softened
  3. Beat the eggs, season well and add to the pan and start stirring to ‘scramble’ the eggs
  4. Meanwhile wash the peppers, halve and de-seed them. Lay on a plate so they can be filled with the egg
  5. When the eggs are cooked, drizzle the inside of the peppers with the extra virgin olive oil and a little black pepper.
  6. Put the scrambles eggs on or in the peppers and dress with a little basil.
  7. Serve with a few salad leaves.