Asian Style Scrambled Eggs
Gluten Free | Dairy Free | Low Carbs | Vegetarian | Quick
Serves 2
Prep Time5 Mins
Cooking Time10 Mins
206
kCal
11g
Fats
6g
Carbs
15g
Protein
Ingredients
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
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.
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.