The colorful fall leaves are dwindling fast so why not make them last a little bit longer with our Sweet Pepper Egg Scramble. This is a great way to celebrate fall and eat healthy too!
What you will need:
— 1 leaf metal cookie cutter like this one from Wilton
— pure coconut oil or cooking spray
— frying pan
— 1 egg (per leaf)
— sweet peppers in red, orange and yellow
— spatula, butter knife, fork
— salt and pepper to taste (optional)
Use a medium size frying pan and set to medium heat. Coat your leaf cookie cutter inside and out with pure coconut oil or cooking spray so the egg will not stick. Place cookie cutter in center of frying pan (only use metal cookie cutter, not plastic!). Crack open egg inside cookie cutter and use fork or basting brush to scramble egg.
Cut your sweet peppers into small, bite size squares and toss onto egg while in cookie cutter. (TIP: cut up peppers beforehand so they are ready to go and let egg cook until slightly firm before adding peppers). If some of the egg spills out, use a fork or chopstick to gently pull egg from outside edges.
Once egg is cooked, carefully use a spatula to take egg from frying pan to a sturdy plate. Use a butter knife or similar utensil to go around inside edges of cookie cutter to release egg. Experiment with different shapes and ingredients. This egg scramble would also be great with spinach, tomatoes, cheese and more! Great way to add extra nutrition to your everyday breakfast!
Pressed for time? Use the cookie cutter to cut out the leaf shape in a piece of toasted bread. Use the empty space in the piece of bread to cook the egg.
