Peppers and onion add spice to everyday scrambled eggs. Set atop a fresh roll, and you have a meal that's good to go.

Of all the ways you can prepare eggs, scrambled eggs are the favorite among both adults and children. Perhaps the ultimate comfort food, soft mounds of simple scrambled eggs are a breakfast and brunch standard. There's really no good reason, though, to reserve scrambled eggs for morning meals.

In other parts of the world, scrambled eggs take on a new identity. Chinese, Malaysian and Thai cooks scramble eggs into cooked rice, bits of meat or seafood and veggies to make stir-fried rice and serve it any time of day. For a Chinese lunch or dinner, scrambled eggs with meat, poultry, seafood or vegetables might be rolled up in thin Moo Shu pancakes or spring roll wrappers or served over rice. Rather than lobster, Chinese 'lobster' sauce is a combination of soy- and ginger-spiked minced pork, scrambled eggs and green onions.

A favorite lunch dish in Japan consists of chicken, pork or shrimp, mushrooms, green onions and scrambled eggs over rice. Japanese and Thai cooks also scramble eggs with noodles and veggies and sometimes meat, too. Cooks in India flavor scrambled eggs with tomatoes, onions, green chiles, cumin, ginger and cilantro and serve them with flat bread while the Vietnamese combine their scrambled eggs with cabbage, shallots, garlic, chiles and fish sauce. Cooks in many Asian nations scramble beaten eggs in hot broths to make egg-drop or egg-flower soups.

Italians prepare spaghetti carbonara by scrambling eggs into cooked pasta and bacon, but also prepare variations of scrambled skillet suppers including such vegetables as bell peppers, garlic, mushrooms, onions, tomatoes and zucchini. Made with whatever is readily at hand, the resulting dish might be served as spaghetti mezzanotte (midnight spaghetti), an impromptu meal prepared and eaten together by friends after a night out on the town.

In Latin America, from the northernmost reaches of the Rio Grande to the tip of Chile, scrambled eggs are flavored with a wide variety of ingredients, including: beef jerky, cheese, mild peppers or hot chiles, cilantro or parsley, spicy chorizo pork sausage, ham or other meats or seafood, nopales (cactus paddles), garlic, onions, hearts of palm, peas, banana-like plantains, sour cream, tomatoes, salsas of all kinds and even fried strips of stale tortillas.

The flavored eggs might be served simply with toasted bread or in buns to form sandwiches called tortas or the eggs may be wrapped in or served with either plain or fried tortillas along with fried beans and papaya slices.

As our global neighbors know, scrambled eggs can be flavored with just about anything and make a quick and easy meal solution from morning through night. Why not follow their example and be more adventurous with your scrambled eggs?

Try the recipes here or invent your own special meal-in-one with the foods you like most or have on hand.

Pepper and Egg Sandwiches are a regular standby meal for many families. Perhaps they're popular because they're flavorful, filling and both quick and easy to prepare. You can send the kids off to school in the morning with breakfast in hand or whip the sandwiches up in a jiffy for lunch or dinner at home. When entertaining, in place of the rolls, spread the savory egg mixture on cocktail rye bread or toast rounds. If you have them on hand, sauté some sliced mushrooms along with the peppers and onion.1 1/2 teaspoons cooking oil2 3/4 cups chopped green, yellow and/or sweet red pepper (about 11 ounces)3/4cup chopped onion3/4 teaspoon chopped garlic6 eggs1/4 cup skim or low-fat milk1 to 1Z\x teaspoons pizza seasoning3 artisan bread rolls, halvedIn 10-inch omelet pan or skillet over medium heat, heat oil until just hot enough to sizzle a drop of water. Add pepper and onion. Cook, stirring occasionally, until vegetables are crisp-tender, about 6 minutes. Stir in garlic. Cook 1 to 2 minutes more. In small bowl, beat together eggs and milk with seasoning until blended. Pour over vegetables. As egg mixture begins to set, gently draw an inverted pancake turner completely across bottom and sides of pan, forming large soft curds. Continue until eggs are thickened and no visible liquid egg remains. Do not stir constantly. Spoon ⅓ of the egg mixture onto half of each roll. Top with remaining roll half.Makes 3 servings.

For breakfast, brunch, lunch or dinner, you can please family or friends with pretty wraps. Though elegant looking, these hand-held treats are easy to make. For a meal, serve the wraps whole or cut them diagonally to show off the contrasting colors of the filling. To serve the wraps as appetizers or snacks, cut them into pinwheels. Look for rollable, uncrisp flat bread in the bread aisle or deli section of your supermarket.3 half pieces multi-grain uncrisp flat bread or 3 (7-inch) whole-wheat tortillas3 tablespoons garlic-and-herb-flavored cream cheese spread3 ounces thin-sliced cooked lean hamCooking spray1 1/2 cups fresh asparagus, cut into 1-inch sections OR 1 package (9 ounces) frozen asparagus cuts2 to 3 tablespoons water3 eggsSpread each flat bread half with 1 tablespoon of the cheese. Top each with ham slices. Set aside.Evenly coat 10-inch omelet pan or skillet with spray. Add asparagus and water. Cover and cook until crisp-tender, about 8 to 10 minutes. Drain well. In small bowl, beat eggs until whites and yolks are blended. Pour over asparagus. As eggs begin to set, gently turn eggs and asparagus with pancake turner or spatula, forming large soft curds. Continue until eggs are thickened and no visible liquid egg remains. Do not stir constantly.Spoon about cup of the egg and asparagus mixture onto each flat bread half over ham. Roll up. Secure with wooden picks, if needed. Serve whole, cut diagonally into halves or cut into pinwheels.Makes 3 servings.

There's no need to rush to the store to put dinner on the table. Six ingredients you probably have on hand comprise this colorful meal-in-one. Just grab some pasta, veggies, eggs and bottled salad dressing and add a dash of milk. Start the pasta water first, then get out the other ingredients and chop the vegetables. In mere minutes, you'll be ready to serve up an appetizing, eye-appealing entree.3/4 cup thinly sliced sweet red pepper (about 4 ounces, Z\c of large pepper)3/4 cup bottled reduced-fat Italian salad dressing, divided4 1/2 cups chopped fresh spinach (about 3 to 4 ounces)6 ounces bow-tie (farfalle, butterfly) or spiral (fusilli or rotini, corkscrew) pasta, cooked and drained3 to 6 eggs3 to 6 tablespoons skim milkParmesan cheese, optionalIn 10-inch omelet pan or skillet, stir together pepper and 2 tablespoons of the dressing. Cover. Cook over medium heat until peppers are crisp-tender, about 1 to 3 minutes. Add spinach. Cover. Cook until spinach is wilted, about 1 to 1½ minutes. Stir in pasta and remaining 2 tablespoons dressing. In small bowl, beat together eggs and milk until blended. Pour into pan. As eggs begin to set, gently turn eggs, vegetables and pasta with pancake turner or spatula, forming large, soft curds. Cook until eggs are thickened and no visible liquid egg remains. Do not stir constantly. Sprinkle with cheese, if desired.Makes 3 servings.

Maize, or corn, sustained the earliest Americans and is still an important part of Latin cuisines. Mild-flavored corn is also a good contrast for the hot pepper sauce that flavors these eggs. It's easy to form and bake the pretty tortilla baskets that hold the scrambled egg and corn mixture. If you prefer, you can top the finished dish with your choice of Mexican asadero or Monterey Jack or Cheddar cheese. Choose the hotness of salsa to suit your palate or let diners take their pick from among several varieties. Lime-flavored salsa complements this dish well.3 (7-inch) whole-wheat tortillas3 eggs3/4 to 1Z\x teaspoons hot pepper sauce1 can (7 to 8.75 ounces) whole kernel corn, drainedCooking spray3 tablespoons shredded Mexican-style cheese blend (Cheddar and Monterey Jack)3 tablespoons prepared salsaFit each tortilla into 10-ounce custard cup, allowing tortilla to form fluted flower-shaped bowl. If necessary, fold tortilla into quarters, place in cup and unfold to rest against edges of cup. Place tortilla-filled cups on baking sheet. Crumple each of 3 sheets aluminum foil to form ball about 3 to 4 inches in diameter. Place 1 foil ball in center of each tortilla. Bake in preheated 425 degree oven until tortilla edges are crisp and light brown, about 8 to 10 minutes. Remove tortillas from cups. Invert over foil balls. Continue baking until bottoms are crisp, about 3 to 4 minutes. Remove from oven. Set aside.Meanwhile, in medium bowl, beat together eggs and pepper sauce until well blended. Stir in corn. Evenly coat 10-inch omelet pan or skillet with spray. Over medium-high heat, heat pan until just hot enough to sizzle a drop of water. Pour in egg mixture. As eggs begin to set, gently turn eggs and corn with pancake turner or spatula, forming large, soft curds. Cook until eggs are thickened and no visible liquid egg remains. Do not stir constantly. Spoon about Z\x cup egg mixture into each tortilla bowl. Top each with 1 tablespoon of the cheese and 1 tablespoon of the salsa.Makes 3 servings.

• When scrambling eggs, you can beat in either milk or water or use no liquid at all. In fact, if you cook wet ingredients in the pan before you add the eggs, you may have more than enough liquid. For gooey, creamy scrambled eggs, you might prefer to add cubes of cream cheese, dollops of cottage cheese or shreds of any firm cheese that melts well. For added flavor, use a spoonful or two of a salad dressing, pesto sauce or salsa or sprinkle on a dash of an herb or spice. Just keep in mind that colored foods will lend their color to the eggs.• Beat as much or as little as you like. Light beating will produce more dense scrambled eggs with streaks of white and yellow. Vigorous beating will aerate the eggs to make lighter, fluffier curds of yellow scrambled eggs.• For easy clean-up, use a nonstick pan with or without cooking spray or just a touch of oil, butter or margarine. If you’re watching your weight and/or your fat intake, there’s no need to drown your scrambled eggs in fat.• Because eggs go very well with other foods, you can scramble them with just about anything you have on hand, including leftovers. Use pasta, rice or another grain; dices of cooked meat, poultry, fish, seafood or veggies; cubes of soft cheese or shreds of firm cheese. Cook any raw flavoring foods before you pour on the eggs. The eggs cook so quickly, the flavoring foods won’t get done if you add them later.• Cook over medium heat until you can’t see any liquid egg anymore. If you cook scrambled eggs at too high a heat or cook or hold them for too long, the iron from the egg yolks and sulfur from the egg whites will unite and turn the eggs a harmless, but unsightly, green color. Using an iron skillet can also cause greening. Serve scrambled eggs as soon as possible after cooking. If necessary, you can hold scrambled eggs for a short time if you place the pan of cooked eggs over a pan of hot water instead of over direct heat.n If you stir continually while cooking, your eggs will break into small crumbles as they set. For large, soft curds, use slow, gentle movements to move the eggs in the pan. To avoid tearing or breaking up fairly large pieces of flavoring foods, instead of stirring, use a spatula or pancake turner to turn the eggs as they cook.• To scramble eggs in the microwave, use a microwave-safe dish. Styrofoam cups and plastic food-storage bags may melt, especially if you add fat to the eggs, or they may diffuse unwanted chemicals into the eggs. In a 10-ounce custard cup, beat together 2 eggs and 2 tablespoons liquid with desired seasonings until blended. Omit or add butter, as you like. Cook on full power, stirring once or twice, until the eggs are almost set, about 1 to 1Z\x minutes. Stir. If necessary, cover the cup with plastic wrap and let the eggs stand until they’re thickened and no visible liquid egg remains, about 1 minute.For more easy egg recipes, see www.aeb.org.

Submitted photoAsparagus, ham and eggs wrapped in a flour tortilla or flat bread is a great on the go breakfast or lunch.

Using pasta, vegetables and salad dressings in your pantry, it's easy to create an exciting new egg dish.