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Herbed Tomato and Bell Pepper Scramble with Creamy Cheese Recipe

Name: Herbed Tomato and Bell Pepper Scramble with Creamy Cheese
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 6 large eggs; 1 small bunch fresh basil; 3 cloves garlic; 400 g cherry tomatoes; 240 ml heavy whipping cream; 425 g ricotta cheese; 3 red bell peppers; 1 tbsp balsamic vinegar; 1/2 tsp black pepper; 1/4 tsp crushed red pepper; 2 tbsp extra virgin olive oil; 3/4 tsp salt

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This is a yummy breakfast with eggs, tomatoes, and bell peppers. It has cheese mixed in that is very creamy. You cook the veggies and then mix in the eggs. It's good for breakfast or any time you want something tasty!

Ingredients

6 large eggs

1 small bunch fresh basil

3 cloves garlic

400 g cherry tomatoes

240 ml heavy whipping cream

425 g ricotta cheese

3 red bell peppers

1 tbsp balsamic vinegar

1/2 tsp black pepper

1/4 tsp crushed red pepper

2 tbsp extra virgin olive oil

3/4 tsp salt

Method

Wash and dry the fresh produce.

Trim, deseed, and slice the red bell peppers into thin strips.

Preheat a large skillet over medium-high heat.

Add 1 tbsp of olive oil to the skillet and swirl to coat the bottom.

Add the sliced bell peppers, cherry tomatoes, and 1/2 tsp of salt to the skillet. Cook, stirring occasionally, until the vegetables are tender and starting to brown, about 12-15 minutes.

In a mixing bowl, whisk together the ricotta cheese, heavy whipping cream, 1/4 tsp of salt, and 1/2 tsp of black pepper until smooth. Set aside.

Peel and thinly slice the garlic.

Once the vegetables are tender, add the sliced garlic and 1/4 tsp of crushed red pepper to the skillet. Cook, stirring, until the garlic is fragrant, about 1 minute.

Add the balsamic vinegar to the skillet, stir to combine with the vegetables, and then turn off the heat.

In a separate non-stick skillet, heat the remaining 1 tbsp of olive oil over medium heat.

Crack the eggs into a bowl and beat them with a pinch of salt and pepper.

Pour the beaten eggs into the skillet and let them sit, without stirring, for 20 seconds. Then, gently stir and fold the eggs, cooking until they are softly set, about 3-4 minutes.

Pick the basil leaves off the stems, discard the stems, and tear the leaves into small pieces. Add the basil to the skillet with the vegetables and stir to combine.

To serve, spread the creamy ricotta mixture onto plates, top with the herbed vegetable mixture, and then add the scrambled eggs on top. Enjoy!

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