Sunday, February 15, 2009

Recipe for Eggs Scrambled with Red Pepper, Basil and Cheese (Cheryl's Eggs)

(Updated February 2009) I often get comments saying, "I found your blog through google," so it seems incredible to remember the early days of Kalyn's Kitchen when I didn't realize people would still be finding things years after I posted them! I learned a lot more about how the internet worked, and several years ago I started a project of updating old recipes that didn't originally have photos. Now sometimes I still wish the photos were better, but at least you can get an idea of what the dish is like!

This recipe for scrambled eggs with red peppers, basil, and cheese was invented on a houseboat trip at Lake Powell by Cheryl Jolley, a friend I had lost track of when this was first posted. Then a friend of Cheryl's found this recipe on the blog and recognized her name. She sent the link to Cheryl, and we re-connected again a few years ago. This was a very popular breakfast at Lake Powell, although one of our friends used to call it "egg mess." Of course we didn't ever have fresh basil when we were at the lake, but if you had some of that around, I'd skip the dried basil and stir in some fresh chopped basil when you add the cheese.

Chopped red pepper and red onion gives this dish a lot of flavor. I like to cut the vegetables fairly small for this, so you just get small pieces mixed throughout the eggs. (All the photos show half the amount specified in the recipe.)

Saute peppers and onions in olive oil (or a mixture of olive oil and butter) for about 3 minutes, then add the dried basil and Spike Seasoning and saute about 2 minutes more.

Lower the heat, add the beaten egg, and cook stirring often until eggs are barely starting to set, then stir in about 2/3 of the cheese and cook a few more minutes. I like to use a rubber scraper like this to make scrambled eggs because it does such a good job of scraping eggs off the sides of the pan. (I didn't do it, but using a non-stick pan will really cut down on clean-up time.)

This is done when the eggs are still fairly wet-looking, and just barely set because scrambled eggs will continue to cook when you take them off the heat. Don't cook until eggs are firm, or they'll be overdone when you eat them.

Cheryl's Eggs with Red Pepper, Basil and Cheese
(Makes about 6-8 servings, depending on what else you eat with the eggs.)

1 dozen eggs, beaten well
1 red pepper, diced into small pieces
1/2 small red onion, chopped small
1-2 T olive oil or butter (Use olive oil for South Beach Diet, or use a mixture of olive oil and a small amount of butter, amount needed will depend on your pan)
1 1/2 cups grated white cheese such as Mozarella, or Monterey Jack Cheese (original recipe called for 2 cups, but I think a smaller amount is plenty)
1-2 tsp. Spike Seasoning (optional, but recommended)
2 tsp. dried basil (if you have fresh basil, skip the dried basil and add chopped fresh basil when you add the cheese)

Chop red pepper and red onion into small pieces. Break eggs into a bowl and beat with a fork until eggs are well combined.

Heat olive oil or butter in heavy frying pan (non-stick pan will be easier to clean.) Add diced red pepper and onion and saute until barely starting to soften, about 3 minutes. Add Spike Seasoning and basil and saute about 2 minutes more to blend flavors.

Add more olive oil or butter if needed, then add beaten eggs and immediately lower heat. Cook eggs over very low heat, stirring often, until eggs are barely starting to set, about 5 minutes. Stir in about three-fourths of the grated cheese and cook a few minutes more. Eggs should still be very soft and moist looking when you remove the pan from the heat, as they will continue to cook in the pan.

Sprinkle eggs with the rest of the cheese before serving, or put cheese in a bowl to sprinkle on top of each serving.

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South Beach Suggestions:
If making this for the South Beach Diet, use olive oil instead of butter, and use a low-fat cheese such as part-skim Mozarella. This is a great brunch or breakfast dish for any phase of the diet. for phase two or three, this would be great served inside a whole wheat flour tortilla.

More Egg Dishes to Try:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Scrambled Eggs with Mushrooms and Feta from Kalyn's Kitchen
Red Kale and Cheese Omelet for Two from Kalyn's Kitchen
Garden Veggie Frittata with Chives and Parmesan from Kalyn's Kitchen
Tuscan Scrambled Eggs from Simply Recipes
Creamy Scrambled Eggs from Cooking with Amy
(Want even more egg recipes? I find these recipes from other blogs using Food Blog Search.)

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  1. Yup, just made this one and it's delish.
    Of course it's one of the easiest on here to make as well. :)

  2. It is really sometimes bewildering to look back at earlier posts :)
    This looks wonderful . . . looks pretty neat to me not messy at all.

  3. How funny you reconnected because of her eggs. Oh the power of food. ;)

    These really do look great. I'm seeing a lot of egg dishes this morning, I think it's a sign.

    Speaking of basil, I am SO missing it right now. I never thought I'd be so anxious for (late) summer (I hate heat), but I am dying for some ripe tomatoes and fresh basil.

  4. Tanna, so glad you don't think it looks like a mess!

    Melissa, it was fun finding Cheryl that way after so many years. I am dying for summer here! Really missing those fresh tomatoes!

  5. Nice flavor combo! I will have to try it sans cheese :)

  6. I love this kind of food! I used to make something like it a lot back when I was in high school...I always really loved it with corn kernals (frozen, I was always making this in the morning and opening a plastic bag was about all the prep I could deal with at the time).

  7. What a funny story and small world! I like red peppers in eggs - it sounds like Cheryl and I have similar tastes in scrambled eggs :)

  8. so bright! my mom makes it just like this, but without the cheese! :) and she also adds green peppers to it, and sometimes a little mushroom :)

  9. I love adding in peppers...and lots of other veggies too! Maybe I will make this for breakfast tomorrow!

  10. Wow! I actually just made something very similar (literally, like 30 minutes ago), and I was going to write down the recipe but didn't know what to call it. So after a quick Google search, I ended up here!

    The only thing I did different was I added a bit of feta cheese and some thin sliced green pepper.

    It was freaking AMAZING.

  11. My egg desires seem to always be on a rollercoaster, I'll have them everyday for one week and then need some time off. Luckily I'm currently on a big egg kick right now - and I like Ryan's tip of adding feta.
    Neat that you were able to reconnect with a friend!

  12. Sometimes its the simplest recipes that make the best ones. Great breakfast, lunch, or light dinner!

  13. I am glad that I am looking at this before having breakfast because now I know what I am going to have!! This really looks great!

  14. I just wanted to say that your recipes have kept me on track! I've made it to phase 2 of the SBD and I've lost 8.5 pounds so far! I am so happy. Thank you!

  15. I was so pleased to chance upon your site when browsing for info. and inspiration re. the South Beach Diet - I very successfully lost weight on this diet a while back, but a few holidays later am back to square (literally and physically!)one. I live in a small town in South Africa and no one seems to have even heard of this diet - your recipes are really gorgeous and make such creative use of ingredients that I can get hold of here. You have inspired me to get back into the diet again - thanks so much for a really great blog!

  16. Sorry that I am doing a bad job on keeping up with comments, but I'm reading them all.

    Anonymous, you're welcome, and thanks for the nice comment.

  17. The omelet sounds delish, looks delish. I too will update older dishes and photos can be improved and adjustments can be made to recipes.

  18. This recipe looks delicious. Eggs are a favorite breakfast of mine - especially with add-ins.

    I like to look back at my early posts to see "how it all started." I like to think I've come a long way.


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