Scrambled Eggs Pepperonata POINTS® Value | 6 Servings | 4 Preparation Time | 22 min Cooking Time | 20 min Level of Difficulty | Easy breakfast | Sweet peppers and fresh basil turn ordinary scrambled eggs into something spectacular. Serve with boiled potatoes or roast some with olive-oil cooking spray and herbs. Ingredients: 2 serving cooking spray (5 one-second sprays per serving) 2 medium sweet red pepper(s), cut into 1/4-inch slices 1 medium yellow pepper(s), cut into 1/4-inch slices 1 medium onion(s), chopped 2 large garlic clove(s), chopped 8 oz canned tomato sauce 4 leaves basil, large, torn (plus more for garnish if desired) 6 large egg(s) 2 large egg white(s) 6 medium uncooked red potato(es), roasted and quartered

Directions: Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add peppers and onion, and cook until soft and starting to brown, about 10 minutes. Add garlic and cook 1 minute more. Add tomato sauce and basil, and cook until slightly thickened, about 3 minutes more. Cover and keep warm. Whisk eggs and egg whites together in a medium bowl. Coat another nonstick pan with cooking spray and heat over medium-high heat. Add eggs and scramble 5 to 7 minutes, or until desired doneness. To serve, place 1/4 of eggs on each of four plates and top with 1/3 cup of sauce; serve each with 1 cup of potatoes.