Scrambled eggs with pepper

Breakfast Fast Recipes

Servings

Preperation

5 minutes

Cooking

5 minutes

Waiting

6 eggs 25 g milk 50 g butter Salt Pepper 2 tbsp Florina peppers (jarred), finely chopped 1 tbsp grated Parmesan, for garnish 2 slices of sourdough bread, for serving

Beat the eggs well with the milk and salt.

Heat a small non-stick pan over medium heat and add the butter, tilting the pan to coat the surface evenly.

Lower the heat and pour in the egg mixture. Cook on low heat, stirring constantly with a wooden spoon, until the eggs become soft and creamy.

Once the eggs are ready, add the Florina peppers and stir gently. Remove from heat immediately (be careful not to leave the eggs in the pan, as they will continue to cook).

Sprinkle with grated Parmesan and serve with lightly toasted sourdough bread.

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