Ingredients:

• Eggs: 4 large
• Tomatoes: 3 medium
• Sweet Bell Peppers: 2 large
• Onion: 1 large
• Fresh Herbs (Parsley, Dill, Cilantro, and Basil): as desired
• Garlic: 2 large cloves
• Olive Oil: 80 ml (preferably)
• Chili Pepper Flakes: 0.5 tsp
• Butter: 80-100 g
• Salt and Black Pepper: to taste

Step-by-Step Instructions:

Step 1: Prepare the Vegetables

1. Chop the Vegetables:
   • Finely chop the onion.
   • Dice the tomatoes into medium-sized pieces.
   • Slice the sweet bell peppers into thin strips.
2. Mince the Garlic:
   • Crush or finely mince the garlic cloves and set them aside.

Step 2: Sauté the Vegetables

1. Heat Olive Oil:
   • In a large skillet, heat 80 ml of olive oil over medium heat.
2. Sauté the Onions:
   • Add the chopped onions to the skillet and sauté them until they become soft and translucent, about 3-4 minutes.
3. Cook the Peppers:
   • Add the sliced bell peppers to the onions and cook for another 5-6 minutes, stirring occasionally until they soften.
4. Add the Tomatoes:
   • Add the diced tomatoes to the skillet and stir everything together. Cook for about 5 minutes, allowing the tomatoes to soften and release their juices.

Step 3: Add Garlic and Chili

1. Garlic and Spice:
   • Add the minced garlic to the skillet along with 0.5 teaspoon of chili pepper flakes (adjust to your preferred level of spice). Stir and cook for another 1-2 minutes until the garlic is fragrant.

Step 4: Prepare the Eggs

1. Beat the Eggs:
   • In a medium bowl, crack the 4 eggs and whisk them together until they are fully beaten. Add a pinch of salt and black pepper to taste.
2. Add Butter:
   • Add 80-100 grams of butter to the vegetable mixture in the skillet and allow it to melt completely, coating the vegetables in a rich, buttery sauce.

Step 5: Cook the Eggs

1. Add the Eggs to the Vegetables:
   • Once the butter has melted, pour the beaten eggs into the skillet with the vegetable mixture. Stir gently and continuously over low heat to scramble the eggs. Be sure to combine the eggs with the vegetables evenly.
2. Cook Until Just Set:
   • Cook the eggs until they are soft and slightly runny, or until they reach your desired doneness. Stir occasionally to prevent sticking but avoid overcooking to keep the eggs soft and creamy.

Step 6: Add Fresh Herbs and Serve

1. Add Fresh Herbs:
   • Finely chop a mix of fresh herbs, including parsley, dill, cilantro, and basil. Add the herbs to the scrambled eggs right before serving, and give everything a gentle stir to combine.
2. Season to Taste:
   • Taste the scrambled eggs and adjust the seasoning with salt and black pepper, as needed.
3. Serve:
   • Serve the scrambled eggs hot, either with fresh bread, toast, or as a stand-alone meal. Optionally, you can drizzle a little extra olive oil on top before serving for added richness.

Cooking Tips:

• Balance the Heat: Adjust the amount of chili pepper flakes based on your spice tolerance. If you like it very mild, you can omit the chili flakes altogether.
• Customizable Vegetables: Feel free to add other vegetables like zucchini or spinach for an extra nutritional boost. You can also swap out the vegetables depending on what you have on hand.
• Herb Options: The recipe calls for a mix of parsley, dill, cilantro, and basil, but you can use any fresh herbs you prefer or have available. Fresh mint or chives would also complement this dish nicely.
• Make it Creamier: If you prefer a creamier texture, you can add a splash of cream or milk to the eggs while whisking them before adding them to the skillet.

Storage:

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to prevent the eggs from becoming rubbery.
• Freezing: This dish is best enjoyed fresh, as the texture of the eggs may change if frozen.

Nutritional Information (Per Serving):

• Calories: 350 kcal
• Protein: 12g
• Fat: 28g
• Carbohydrates: 10g
• Fiber: 3g
• Cholesterol: 240mg
• Sodium: 350mg

FAQs:

1. Can I use a different type of oil instead of olive oil?
   • Yes, you can substitute olive oil with vegetable oil, sunflower oil, or even coconut oil depending on your preference. However, olive oil adds a nice Mediterranean flavor to the dish.
2. How can I make this dish vegan?
   • To make this dish vegan, substitute the eggs with scrambled tofu or a plant-based egg substitute. You can also use dairy-free butter or omit it altogether.
3. Can I add cheese to this recipe?
   • Absolutely! You can sprinkle shredded cheese like feta, mozzarella, or cheddar over the top of the eggs right before serving for a creamy, cheesy addition.
4. Is this dish spicy?
   • The chili pepper flakes give the dish a mild to medium level of spice, but you can adjust the amount to suit your taste. If you want a spicier kick, add more chili flakes or fresh chopped chili peppers.

Conclusion:

This Spicy Scrambled Eggs with Vegetables and Herbs recipe is an excellent way to start your day or enjoy a nutritious meal at any time. The fresh vegetables, fragrant herbs, and perfectly scrambled eggs combine to create a dish that’s both hearty and refreshing. The slight spiciness from the chili, the creamy texture of the eggs, and the bold flavors of garlic and butter make this a flavorful and satisfying option. Customize it with your favorite ingredients, and enjoy it with your family or friends. This dish is versatile, healthy, and sure to impress!