Scrambled eggs with tomatoes and peppers
Gather the ingredients for the tomato and pepper scrambled eggs. Wash the vegetables. Cut the peppers, remove the seeds and stems.
Cut the tomatoes into small cubes, the pepper into pieces, and the onion into quarter rings.
Break the eggs into a bowl.
Beat the eggs with a fork until smooth.
Heat a frying pan with olive oil and add the onion. Fry the onion over medium heat, stirring, until lightly golden.
Add the bell pepper to the onion. Fry the pepper and onion for a couple of minutes, then add the chopped tomatoes.
Stir and continue cooking for another 2-3 minutes. Add salt. I added basil salt.
Pour in the beaten eggs.
After about a minute, begin gently stirring the contents of the pan until the egg mixture forms chunks. Remove the pan from the heat while the eggs are still slightly cooked. The residual heat will allow the eggs to "set" to the desired consistency. The finished tomato and pepper scrambled eggs should be soft, slightly moist, and tender.
Bon appetit!
