Three colored bell peppers transform into a bright, tender stir-fry in under twenty minutes. These pre-diced peppers are a gift for a tired weeknight, needing only a hot pan and a couple of eggs to finish. The dish is gently spiced, vegetal, and ready to eat straight from the pan.

Serves 2. 20 minutes, 18 at the stove.

About 240 calories a serving, 7 g protein, 10 g carbohydrate, 19 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Mince 2 garlic cloves and dice 1 small onion, add them to the hot oil, and stir until fragrant, about 1 minute.
2. Add the full package of 3 color diced bell peppers and stir often until the peppers soften and begin to brown at the edges, about 8 minutes. Taste and season with salt and pepper.8 min
3. Push the peppers to the sides of the pan. Crack 2 eggs into the center, let them set for 1 minute, then scramble them into the peppers until the eggs are cooked through, about 2 minutes. Serve from the pan.2 min

Note Swap the eggs for diced cooked chicken or a splash of soy sauce if you prefer. Leftovers keep in a sealed container for two days and reheat well in a hot pan. Serve with rice or crusty bread to soak up the pan juices.