One Pot Scramble with Roasted Peppers and Feta (Mish-Mash)
The recipe for one pot scramble with roasted peppers and feta is very popular in Bulgaria. We call it mish-mash. You need only five affordable and easy to find ingredients to prepare this dish. Every grocery store sells sweet bell peppers, eggs, onion, garlic, and feta cheese. We usually serve this egg scramble for dinner or lunch, not for breakfast. It tastes amazing with some freshly baked bread and a tomato and cucumber salad.
Why should you make this recipe?
Simple recipes are my favorite. Sometimes the most ordinary ingredients create the tastiest meals. If you have roasted peppers in the refrigerator, you can make this recipe for 10 minutes.
When I do my grocery shopping, I always buy a lot of peppers. I save some fresh bell peppers for salads, and I roast the rest. I clean them from the seeds, stems and peels and I keep them in an airtight container in the fridge. During the week I like to add them in salads, appetizers and main course recipes. It is so convenient.
The recipe for one pot scramble with roasted peppers and feta is gluten free and vegetarian, but in my opinion, you need bread with it. You can also serve it with sausage or some type of meat.
Helpful tips
How to roast peppers?
I usually roast my peppers on a gas grill. The first step is to preheat an outdoor grill to 450F. Then I roast the peppers for about 15 minutes. I turn them every 3-5 minutes, so they don’t burn. Once they are roasted, I put them in a pot with a lid for 5-10 minutes. That way they steam and the peel falls off easily.
You can also roast peppers in a regular or convection oven. Preheat the oven to 400F and place the peppers on a baking sheet. Rotate the peppers every 5-10 minutes until they are charred on each side. Then put them in pot with a lid or a zip lock bag to steam them.
One of the easiest ways to roast peppers is on a gas burner. Use tongs to hold each pepper on top of the flame and rotate until the pepper is nicely charred.
If you roast your peppers in advance you can store them in an airtight container in the fridge for 4-5 days.
For this recipe I used red, yellow and orange peppers. You can use whatever peppers you like. If you prefer you can add a spicy pepper to make this recipe a bit more exciting.
Other tips
This recipe serves two-three people.
I prefer to use cow feta in brine. This is my favorite type of feta because it is creamy and milder in taste. Unfortunately, it is not easy to find. I buy it from an international store, or I order it online. You can use whatever feta you have and like. I don’t recommend using feta that is already crumbled, because it has additives and anti-caking agents.
I use a cast iron pan to prepare this recipe, but if you are afraid that the eggs might stick use a nonstick pan.
When you prepare this recipe, you can either beat the eggs before adding them to the pot or scramble them in the pot. In my family we always scramble them in the pot.
I add the feta when the heat is off. I do this because I like big chunks of feta in my scramble. You can cook the crumbled feta a little bit if you want it to melt.
One Pot Scramble with Roasted Peppers and Feta (Mish-Mash)
Ingredients
- 6 roasted bell peppers stems, seeds and peels removed
- 1 medium sized onion finely chopped
- 2 medium sized garlic cloves
- 1 Tbsp cooking oil I used sunflower oil
- 6 oz feta cheese or Bulgarian white cheese
- salt and pepper to taste
- chopped fresh parsley for garnish optional
Instructions
- Roast the bell peppers. Read the blog post for ways to do that. Peel the peppers, remove the stems and the seeds. Then slice them to bite size pieces.
- Chop the onion and the garlic finely.
- Add a tablespoon of oil in a cooking pan and heat to medium high.
- To the pan add the chopped onion and cook for 2-3 minutes or until it is translucent and soft. Then add the chopped garlic and salt and pepper. Stir and cook for another minute. Then add the sliced, roasted red peppers. Stir again.
- Crack three eggs and add them to the pan. Stir until they are cooked and scrambled (about a minute). Remove the pan form the heat. Crumble the feta cheese in the pan and top with chopped parsley.
- Serve while it is still hot. Store leftovers in an airtight container in the fridge for 2-3 days.
