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Breakfast recipe · from the recipe book

Italian Pepper-Onion Scramble with Feta and Berries

Sweet, jammy red peppers and onions folded into soft, creamy curds with salty feta and oregano, served alongside juicy strawberries and blueberries.

Italian Pepper-Onion Scramble with Feta and Berries

Ingredients

  • 8 large400 gEggs
  • 3 large99 gEgg whites
  • 2½ tbsp (35 ml)40 gMilk, 2%
  • 1½ medium180 gRed bell pepperthinly sliced
  • 1 medium120 gGreen bell pepperthinly sliced
  • 1 medium110 gRed onionthinly sliced
  • 2 cloves6 gGarlicminced
  • 1 tbsp14 gOlive oil
  • 1 tsp1 gDried oregano
  • ⅓ cup crumbled50 gFeta cheesecrumbled
  • ⅓ cup leaves8 gFresh basiltorn
  • ½ tsp1 gBlack pepper
  • ⅛ tsp1 gSalt
  • 4 slices128 gWhole-wheat breadtoasted
  • 1¾ cups sliced300 gStrawberrieshalved
  • 1⅓ cups200 gBlueberries

Steps

  1. Prepare first: slice the red bell pepper, green bell pepper and red onion, mince the garlic, crumble the feta, tear the basil, and halve the strawberries.
  2. Toss the strawberries with the blueberries in a bowl and set aside.
  3. In a bowl, whisk the egg, egg white, milk, black pepper and salt until smooth.
  4. Heat the olive oil in a large nonstick skillet over medium heat. Add the red onion, red bell pepper and green bell pepper and cook, stirring, 8 to 10 minutes until soft and lightly browned.
  5. Stir in the garlic and oregano and cook 1 minute.
  6. Lower the heat to medium-low, pour in the egg mixture and gently push it across the pan with a spatula, forming large soft curds, 3 to 4 minutes, until set with no runny egg, 160°F (71°C).
  7. Take the pan off the heat and scatter the feta and basil over the scramble.
  8. Toast the whole-wheat bread and serve each plate of scramble with toast and the berries.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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

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