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Breakfast recipe · from the recipe book

Ginger-Scallion Pepper Scramble with Citrus

Soft, custardy eggs with sweet, lightly charred peppers, yellow onion, fresh ginger and a splash of soy, served with juicy orange and grapefruit tossed with mint.

Ginger-Scallion Pepper Scramble with Citrus

Ingredients

  • 9 large450 gEggs
  • 3 large99 gEgg whites
  • 1 cup chopped150 gRed bell pepperthinly sliced
  • 1 medium120 gGreen bell pepperthinly sliced
  • 1 medium110 gYellow onionthinly sliced
  • 2 medium30 gGreen onionsthinly sliced, whites and greens separated
  • 1½ tbsp grated10 gFresh gingerfinely grated
  • 2 cloves6 gGarlicminced
  • 1 tbsp15 gLow-sodium soy sauce
  • 1⅛ tsp5 gToasted sesame oil
  • 1 tbsp14 gCanola oil
  • ½ tsp1 gBlack pepper
  • 2 tsp6 gSesame seedstoasted
  • 3 medium393 gOrangesegmented
  • 1 grapefruit246 gGrapefruitsegmented
  • 2¾ tsp chopped5 gFresh minttorn

Steps

  1. Make the fruit first: toss the orange segments and grapefruit segments with the mint in a bowl and set aside.
  2. In a second bowl, whisk the eggs, egg whites, low-sodium soy sauce, toasted sesame oil and ground black pepper until smooth.
  3. Heat half the canola oil in a large nonstick skillet over medium-high heat. Add the yellow onion, red bell pepper and green bell pepper and cook, stirring, 6 to 8 minutes until soft and lightly charred at the edges.
  4. Add the garlic, ginger and the green onion whites and cook 1 minute until fragrant. Move the vegetable mixture to a plate.
  5. Lower the heat to medium-low and add the remaining half of the canola oil. Pour in the egg mixture and stir slowly with a spatula, pushing large soft curds across the pan.
  6. When the eggs are nearly set, fold the vegetable mixture back in and cook until the eggs are just set and reach 160°F (71°C), about 1 minute more.
  7. Spoon the scramble onto plates, scatter with the green onion greens and toasted sesame seeds, and serve with the citrus-mint fruit.

Contains: Egg, Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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