Get ready to revolutionize your breakfast game with Ruthie's Scrambled Egg Medley – a culinary masterpiece that transforms ordinary eggs into an extraordinary morning sensation! This isn't just another scrambled egg recipe; it's a flavor-packed journey that will make your taste buds dance and your family beg for seconds. Imagine creamy, fluffy eggs studded with vibrant bell peppers, sweet sautéed onions, and melted cheese that creates a symphony of textures and tastes in every single bite.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large eggs
- 1/4 cup milk
- 1/2 cup diced bell peppers
- 1/4 cup chopped onions
- 1/2 cup shredded cheese
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 4 large eggs, 1/4 cup milk, 1/2 cup diced bell peppers, 1/4 cup chopped onions, 1/2 cup shredded cheese, and salt and pepper to taste.
- In a medium-sized mixing bowl, crack the 4 large eggs. Add the 1/4 cup of milk to the bowl. The milk will help make the eggs creamy and fluffy.
- Using a whisk or a fork, beat the eggs and milk together until well combined. You want the mixture to be uniform in color and slightly frothy.
- Season the egg mixture with salt and pepper to taste. Start with a pinch of each and adjust according to your preference.
- In a non-stick skillet, heat a small amount of oil or butter over medium heat. Allow it to warm up for about 1-2 minutes.
- Add the 1/4 cup of chopped onions to the skillet. Sauté them for about 2-3 minutes until they become translucent and fragrant.
- Next, add the 1/2 cup of diced bell peppers to the skillet with the onions. Continue to sauté for an additional 2-3 minutes, stirring occasionally, until the bell peppers are tender.
- Once the vegetables are cooked, pour the egg mixture into the skillet over the sautéed onions and bell peppers.
- Allow the eggs to sit undisturbed for about 30 seconds to start setting on the bottom.
- Using a spatula, gently stir the eggs, pushing them from the edges toward the center. Continue to cook, stirring occasionally, until the eggs are softly scrambled and slightly runny. This should take about 3-5 minutes.
- When the eggs are almost fully cooked, sprinkle the 1/2 cup of shredded cheese over the top. Gently fold the cheese into the eggs until melted and combined.
- Once the cheese is melted and the eggs are cooked to your liking, remove the skillet from the heat.
- Serve the scrambled egg medley immediately on plates, garnished with additional salt and pepper if desired.
- Enjoy your delicious Ruthie's Scrambled Egg Medley with toast, avocado, or your favorite breakfast sides!
Tips
- Use fresh eggs at room temperature for the most uniform scrambling.
- Don't overmix your eggs – gentle folding creates the creamiest texture.
- Keep the heat at medium to prevent tough, rubbery eggs.
- Add cheese at the very end to maintain its gooey, melted consistency.
- Use a non-stick skillet to ensure easy cooking and cleanup.
- Season your eggs gradually and taste as you go for perfect flavor.
- Remove eggs from heat when they're still slightly runny, as they'll continue cooking from residual heat.
- For extra richness, consider using half-and-half instead of milk.
- Experiment with different cheese varieties to customize your medley.
- Serve immediately for the best taste and texture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 5g
Protein: 18g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 380mg
