Inspire Your Taste Buds With
Delicious Pepper Recipes
Pepper recipes are a must when your plants start producing in the summer. You’ll wait and wait and then one week you’ll have more peppers than you know how to handle. This recipe works with any mild pepper (bell pepper, Anaheim, sweet banana) and can be spiced up with hotter peppers like chili or cayenne on demand. I love to make this Fresh Pepper Egg Scramble for breakfast or for dinner served on whole wheat tortillas. For a hearty meal, pair this recipe with roasted garlic potatoes.
Why Scrambled Eggs for a Gourmet Recipe?
OK, I’ll admit I find making a perfect omelet as challenging as the next person. So, instead of having my fellow vegetable gardening gourmets risk a flop in the kitchen, I typically cook this recipe as scrambled eggs. It doesn’t have quite the same fluffiness as an omelet; but the flavor is still scrumptious (we call it a “scramlet”). For the real gourmet touch, find a local source of fresh eggs. You can tell eggs are fresh because they will have a dark golden yolk – almost orange. They will also taste fantastic.
You will need:
- Cutting board
- Chopping knife
- Non-stick frying pan
- Mixing bowl
Heat 2 Tablespoons of milk in the frying pan over medium-low heat. Add:
- 1 Tablespoon of your favorite hot sauce
- 1/3 cup mild peppers, finely chopped
- 1 Tablespoon hot pepper of your choice, finely chopped
- 1 Tablespoon of minced white or green onion or shallots
Cook this mixture over a low heat, stirring occasionally until almost all the moisture is gone. The peppers should be getting tender.
Whip 4 fresh eggs in the mixing bowl with a whisk. Add 1 Tablespoon of milk as you beat the eggs to make them nice and frothy. Pour the eggs over the pepper mixture and cook like regular scrambled eggs. Turn the eggs frequently with the spatula to keep them from getting burnt and crusty. When the eggs are almost completely cooked, chop and add 2 fresh basil leaves and 2 Tablespoons of shredded aged gouda cheese (I enjoy the UnieKaas brand). Finish cooking as the cheese melts into the eggs.
Serve immediately topped with chopped avocado and tomato. As with so many hot pepper recipes, adding a dollop of sour cream can soothe the palate nicely. So, garnish at your discretion!
Image courtesy of CC license by Flickr user Laurel Fan