Go Back Email Link
–+ servings

Tahini Lemon Scramble with Cheddar and Bell Peppers

No ratings yet
Start your day with this tantalizing Tahini Lemon Scramble! Fluffy eggs perfectly cooked with cheddar cheese and vibrant bell peppers come together to create a flavorful breakfast that’s anything but ordinary. A zesty tahini and lemon seasoning elevates this dish, adding a nutty richness that pairs wonderfully with the fresh toppings. Serve it hot on a plate, drizzled with extra tahini, and add a light side of crunchy cucumber or juicy tomatoes for a refreshing finish. Feel free to make this recipe your own by experimenting with different vegetables or cheeses!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Daily Breakfast Recipes
Cuisine: Global
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 large 4 large eggs
  • 50 g 50 g cheddar cheese, shredded
  • 100 g 100 g bell peppers (mixed colors), diced
  • 30 g 30 g tahini
  • 1 tbsp 1 tbsp fresh lemon juice
  • Salt, to taste
  • Black pepper, to taste
  • 1 tbsp 1 tbsp olive oil
  • Fresh cucumber, sliced optional
  • Cherry tomatoes, halved optional

Equipment

  • Non-stick frying pan
  • Electric mixer or whisk
  • Heat-resistant spatula
  • Large mixing bowl

Method
 

  1. In a mixing bowl, crack the eggs and whisk them until fully combined. Season with salt and black pepper to taste.
  2. Heat the olive oil in a non-stick frying pan over medium heat.
  3. Add the diced bell peppers to the pan and sauté for about 3-4 minutes until they become tender.
  4. Pour the whisked eggs into the pan with the bell peppers. Allow the eggs to sit for a few moments before gently stirring with a spatula.
  5. Once the eggs begin to set, sprinkle the cheddar cheese on top and continue to gently stir until the eggs are fluffy and fully cooked, about 3-4 minutes.
  6. In a small bowl, combine tahini and lemon juice. Drizzle this mixture over the scrambled eggs in the pan.
  7. Serve the scramble hot on plates, garnished with extra tahini if desired, and accompany with fresh cucumber or tomatoes on the side.

Nutrition

Calories: 360kcalCarbohydrates: 6gProtein: 22gFat: 28gSodium: 350mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 700IUVitamin C: 40mgCalcium: 250mgIron: 2mg

Notes

Feel free to mix things up with your favorite veggies like spinach or onion if you're looking for a change!
If you’re short on tahini, a bit of peanut butter mixed with lemon juice works nicely too.
Leftovers can be stored in the fridge for up to two days, and when reheating, just add a splash of water to keep the eggs fluffy.
Enjoy your culinary adventure!

Tried this recipe?

Let us know how it was!