Fluffy Scrambled Eggs with Sautéed Peppers, Toast, and Fresh Fruit

Ingredients

• 8 large eggs
• 1/4 cup whole milk
• 2 tbsp unsalted butter, divided
• 1 tbsp olive oil
• 1/2 red bell pepper, thinly sliced
• 1/2 green bell pepper, thinly sliced
• 1 small onion, thinly sliced
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup shredded cheddar cheese
• 4 slices bread (such as white, whole wheat, or sourdough)
• 1 tbsp butter (for toast)
• 2 cups fresh fruit (such as berries, melon, or sliced bananas)
• 1 tbsp fresh chives or parsley, chopped (optional)
• 1 tsp hot sauce (optional)

Instructions

1. Whisk eggs with whole milk, salt, and black pepper until well combined and slightly frothy.
2. Heat 1 tbsp butter and the olive oil in a skillet over medium-low heat. Add onion and peppers and sauté until crisp-tender and lightly softened, 6–8 minutes.
3. Transfer sautéed peppers to a plate and cover to keep warm.
4. In the same skillet (wipe if needed), melt remaining 1 tbsp butter over medium-low. Pour in the egg mixture.
5. Cook the eggs, stirring slowly and gently with a silicone spatula, until they form soft curds, 3–5 minutes. Turn off heat when glossy and just set.
6. Fold in cheddar cheese and the sautéed peppers. Rest 30 seconds, then stir once more to combine.
7. Toast bread and spread with butter. Serve scrambled eggs over toast.
8. Plate with fresh fruit on the side. Garnish with chives/parsley and add hot sauce if desired.