Scrambled Egg, Red Pepper & Fontina Toast | Cook for Your Life

Scrambled Egg, Red Pepper & Fontina Toast

5
Rated 5 out of 5
5 out of 5 stars (based on 5 reviews)
Clock Icon for Prep Time 5 min prep
Clock Icon for Prep Time 15 min total
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 8 ingredients

You can never have too many breakfast ideas. Start your day off right with this savory, herby, and protein-packed recipe.

Ingredients

  • 1 red pepper, sliced into rings
  • 1 tablespoon olive oil, divided
  • 4 eggs
  • 1 teaspoon fresh dill, chopped
  • 1 teaspoon fresh parsley, chopped
  • Salt and pepper, to taste
  • 4 slices of whole wheat bread
  • ¼ cup grated fontina cheese
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Nutrition Facts

Calories

166 cals

Fat

7 g

Saturated Fat

2 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

4 g

Carbohydrates

16 g

Sugar

3 g

Fiber

3 g

Protein

9 g

Sodium

257 mg

*per serving

Directions

  1. Preheat the oven to 350 degrees.
  2. In a small bowl, toss the bell pepper slices in 1 teaspoon of olive oil, then place them on a baking sheet lined with parchment paper. Bake the bell peppers in the oven until soft and slightly brown, about 10 to 12 minutes.  Set aside.
  3. In a medium-sized bowl, combine eggs, dill, and parsley. Season with salt and pepper. Heat a medium-sized pan on medium-low heat. Add remaining olive oil. Once the oil is hot, add the egg mixture. Cook gently, stirring regularly.
  4. Meanwhile, toast bread slices until golden brown. While the toast is still hot, sprinkle cheese on the toast.
  5. Divide the scrambled egg between the four pieces of toast. Top with bell pepper slices.
Recipe: Silvia Pinto, Drexel Food Lab
Photo: Anthony Romero, New Mexico State University

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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