Tricolour scrambled eggs

easy breakfast recipes Sep 6, 2021

  • Serves 2
  • 10 mins to prepare and 10 mins to cook
  • 299 calories/serving
  • Healthy
  • Vegetarian


  • 1 tbsp olive oil
  • 1/2 red pepper, roughly chopped
  • 1/2 yellow pepper, roughly chopped
  • 1/2 green pepper, roughly chopped
  • 1/2 small onion, peeled and finely chopped
  • 1 small garlic clove, peeled and finely chopped
  • 2 slices of grainy bread, toasted
  • ½ tsp paprika
  • 50g (2oz) fresh spinach leaves or a large handful
  • 3 organic eggs


  1. In a medium nonstick frying pan, heat the oil and sauté the peppers, onion, and garlic for 3-5 minutes, tossing periodically, until softened and brown in spots.
  2. In the meantime, toast the bread and arrange it on the serving dishes.
  3. Add the paprika and stir once the peppers and onions are cooked, then add the spinach leaves and stir once more.
  4. Break in the eggs and stir continually for 30 seconds to 1 minute, or until the eggs are soft and creamy, cooking them within the vegetables.
  5. Spoon the eggs onto the warm toast as quickly as possible and serve immediately.

Tip: Place 1 small onion in a small skillet with 1 tbsp olive oil and sauté for 2 minutes in preparation of this recipe for a quick, no-fuss tomato sauce. After that, add two fresh, roughly diced vine tomatoes and simmer for another three minutes, or until the onions and tomatoes are tender.

Cook, stirring constantly, for 1 minute after adding 2 tbsp tomato purée. Remove from the heat and mix until smooth with a hand blender. Serve with scrambled eggs on the side.


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