Asian Style Scrambled Eggs
Gluten-Free | Dairy-Free | Low Carb | Vegetarian | Quick
Serves 2
Prep Time5 Mins
Cooking Time10 Mins
206
kCal
11g
Fats
6g
Carbs
15g
Protein
Ingredients
What you need:
3 eggs
2 egg whites
1 tbsp. soy sauce
2 tsp. sesame oil
11/4 cup (200g) mixed Asian vegetables
1 tsp. black sesame seeds
coriander, to serve
What you need:
3 eggs
2 egg whites
1 tbsp. soy sauce
2 tsp. sesame oil
11/4 cup (200g) mixed Asian vegetables
1 tsp. black sesame seeds
coriander, to serve
Instructions:
Whisk eggs and egg whites together in a bowl. Season with pepper and soy sauce.
Heat 1 tsp. sesame oil in a pan over medium-low heat. Add the mixed veggies and 1 tbsp. of water. Season with salt and pepper and cook for 4-5 mins until tender. Transfer onto a plate.
Add egg mixture to pan and swirl to coat the base. Cook without stirring for 30 seconds. Using a wooden spoon, push the set eggs to the outer edge and the raw eggs to the centre.
Gently push the eggs around the pan every 15 seconds until set. Sprinkle with the sesame seeds.
Remove from heat and serve with the earlier prepared vegetables – top with fresh coriander and additional sesame seeds, to serve.
Method
Instructions:
Whisk eggs and egg whites together in a bowl. Season with pepper and soy sauce.
Heat 1 tsp. sesame oil in a pan over medium-low heat. Add the mixed veggies and 1 tbsp. of water. Season with salt and pepper and cook for 4-5 mins until tender. Transfer onto a plate.
Add egg mixture to pan and swirl to coat the base. Cook without stirring for 30 seconds. Using a wooden spoon, push the set eggs to the outer edge and the raw eggs to the centre.
Gently push the eggs around the pan every 15 seconds until set. Sprinkle with the sesame seeds.
Remove from heat and serve with the earlier prepared vegetables – top with fresh coriander and additional sesame seeds, to serve.