Serves 1 | Breakfast
This easy breakfast skillet combines gently scrambled eggs with red bell pepper, celery, garlic, and herbs. Fresh cilantro adds a bright flavor, and cucumber stirred in after cooking brings a crisp, refreshing bite.
Ingredients
2 eggs
¼ red bell pepper, chopped
½ celery stalk, finely chopped
2 tablespoons fresh cilantro, chopped
1 small garlic clove, minced
Small pinch dried sage
Small pinch dried basil
Black pepper, to taste
Garlic & herb seasoning, to taste
1 teaspoon olive oil
¼ cucumber, chopped and added after cooking
Optional: lettuce on the side
Instructions
Heat the olive oil in a small skillet over medium heat.
Add the garlic, red bell pepper, and celery. Cook for 2–3 minutes.
Beat the eggs with sage, basil, black pepper, and garlic & herb seasoning.
Pour the eggs into the skillet. Cook gently, stirring until set.
Stir in the cilantro near the end of cooking. Remove from the heat, then add the cucumber so it stays crisp. Serve with lettuce on the side if you like.