Sunday Brunch – Scrambled eggs with pan fried/grilled vegetables and toasted baguette

Home / Recipes / Sunday Brunch – Scrambled eggs with pan fried/grilled vegetables and toasted baguette

Sunday = brunch 🙂

I’ve already blogged about scrambled eggs and I don’t think you’ll need to know about toasted baguette (so yum when it’s cripsy and hot) so I’ll be blogging about the vegetables.  We had cheese fondue on Saturday (ripped Nigella Lawson’s recipe) so we had a bit of leftover vegetables so for brunch, I chose the peppers, brown mushrooms and cherry tomatoes.

This is so simple that you’ll want to quickly whip this up in your kitchen than buy those oil ladden grilled vegetables from the store.  Here’s what you’ll need:

  • handful of cherry tomatoes
  • red and yellow bell peppers, diced in large pieces
  • fresh brown mushrooms, sliced or quartered
  • dash of salt and pepper
  • 1 clove of minced garlic or 1 tsp of garlic powder
  • 1 tsp of rosemary leaves (I used dried)
  • 2 tbsp white wine


  1. In a non-stick pan, heat it on high and add the peppers onto the pan with the skin side on the pan
  2. Once the pepper skins start to blister, add in some olive oil
  3. If you’re using fresh garlic, add them in now and cook till brown.  If you’re using the powder garlic, DO NOT add it in yet. 
  4. Add in the cherry tomatoes and rosemary leaves
  5. Toss in the mushrooms
  6. Stir fry until the tomatoes look a bit wrinkled and the mushrooms look a bit limp
  7. Add in the salt and wine
  8. Add in garlic powder (skip this step if you are using fresh garlic)
  9. Once all the vegetables are soft, turn off the heat and serve

If you want to mix it with pasta, bruise the tomatoes until the juices ooze out before you add in the cooked pasta.  Very simple, healthy and most importantly, yummy!

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