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Photo of Scrambled Eggs with Pepperonata Sauce and Roasted Potatoes by WW

Scrambled Eggs with Pepperonata Sauce and Roasted Potatoes

6
Points® value
Total Time
42 min
Prep
22 min
Cook
20 min
Serves
4
Difficulty
Easy
Sweet peppers and fresh basil add Italian flavour to ordinary scrambled eggs. Serve with potatoes that you've roasted with olive-oil cooking spray.

Ingredients

Red bell pepper

2 medium, cut into 1/4-inch slices

Yellow bell pepper

1 medium, cut into 1/4-inch slices

Onion

1 medium, chopped

Garlic

2 clove(s), large, chopped

Canned tomato sauce

8 oz

Fresh basil

4 tbsp(s), large, torn (plus more for garnish if desired)

Raw egg

6 large

Egg whites

2 serving(s), large

Uncooked red potato

6 medium, roasted and quartered

Instructions

  1. Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add peppers and onion, and cook until soft and starting to brown, about 10 minutes. Add garlic and cook 1 minute more. Add tomato sauce and basil, and cook until slightly thickened, about 3 minutes more. Cover and keep warm.
  2. Whisk eggs and egg whites together in a medium bowl. Coat another nonstick pan with cooking spray and heat over medium-high heat. Add eggs and scramble 5 to 7 minutes, or until desired doneness. To serve, place 1/4 of eggs on each of four plates and top with 1/3 cup of sauce; serve each with 1 cup of potatoes.

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