Sautéed Bell Pepper and Onion Scramble with Eggs

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A vibrant, protein-packed scramble featuring sweet bell peppers and caramelized onions cooked gently with eggs for a perfect start to the day. This American-inspired Whole30 recipe, ready in about 18 minutes, pairs eggs, bell pepper, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 170 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 large eggs
• 1 red bell pepper
• 1 medium onion
• 2 tbsp olive oil
• 1 tsp salt
• 0.5 tsp black pepper

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Thinly slice 1 red bell pepper and 1 medium onion, discarding any tough stems. Heat 2 tbsp olive oil in a large nonstick skillet over medium heat until shimmering.
2. Step 2: Add sliced bell pepper and onion to the skillet, stirring occasionally, and cook for 5-7 minutes until vegetables are tender and golden at the edges.
3. Step 3: Whisk 6 large eggs in a bowl with 1 tsp salt and 0.5 tsp black pepper until well combined. Pour the egg mixture into the skillet with vegetables.
4. Step 4: Cook for 3-4 minutes, stirring gently with a spatula, until eggs are set but still moist and evenly distributed.