Scrambled Eggs with Tomato, Pepper, Onion & Cheese

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  • Ingredients
    2 large EGGS
    1 Tbsp. tomato, chopped
    1 Tbsp. green onion, chopped
    1 Tbsp. bell pepper, chopped
    1 Tbsp. Cheddar cheese
    salt and pepper (optional)

    Yields: 1

  • Nutritional Information

    Per serving: 1 serving

    Calories: 180

    Total fat: 12 g
    Saturated fat: 5 g
    Polyunsaturated fat: 2 g
    Monounsaturated fat: 4 g

    Cholesterol: 380 mg
    Sodium: 190 mg
    Carbohydrates: 2 g
    Sugar: 1 g
    Fiber: <1 g
    Protein: 15 g
    Vitamin A: 190 mcg
    Calcium: 110 mg
    Iron: 2 mg
    Vitamin D: 2 mcg
    Folate: 55 mcg
    Choline: 300 mg
    Potassium: 190 mg

    This recipe is an excellent source of protein, vitamin A and choline, and a good source of folate.


  1. BEAT eggs in small bowl until blended.

  2. COAT a small fry pan or skillet with nonstick spray or 1/2 Tbsp. butter. HEAT over medium-high heat until hot. ADD tomato, pepper and onion, and SAUTE for 1 minute or until tender.

  3. POUR eggs over mixture in pan. As the eggs begin to set, gently PULL the eggs across the pan to the center with a spatula.

  4. CONTINUE cooking – pulling, lifting and folding eggs – until thickened and no visible liquid remains. STIR in cheddar cheese. REMOVE from heat. SEASON with salt and pepper if desired. SERVE immediately.

Insider Info

  • Choose your own fillings. Try adding some diced ham, sausage or salmon. Or a combination of avocado, feta cheese and toasted almonds. Or a mix of salsa, chorizo and jalapeño.

Originally Developed for Harvard University’s Dining Services