Leek and pepper scramble
A creamy leek and green pepper scramble for 4 servings.
The leek and green pepper are cooked first over medium heat until tender and only lightly coloured. Lightly beaten eggs are then added and finished with gentle and residual heat to keep a creamy texture.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Prepare the vegetables
Remove the root end and any damaged outer layers from the leeks. Split them lengthwise, wash them carefully to remove soil, and slice them thinly. Finely chop the green pepper.
Ready to continue when: There is no visible soil between the leek layers and both vegetables are cut.
- 02
Cook the vegetables
Heat the olive oil in a frying pan over medium heat. Add the leek and green pepper and sauté for 10 minutes, stirring occasionally.
Ready to continue when: The vegetables are tender and have taken on very little colour.
10 min - 03
Beat the eggs
Lightly beat the eggs with the salt, only until the whites and yolks are combined.
Ready to continue when: The egg mixture is evenly coloured and does not need to be foamy.
- 04
Set the scramble
Lower the heat to minimum, pour the eggs over the vegetables, and stir gently. Remove the pan from the heat before the scramble dries out and let residual heat finish setting it.
Ready to continue when: The eggs are softly set and the mixture remains creamy.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.