Tomato and Vegetable Scrambled Eggs
A Light Yet Satisfying Breakfast: Tomato and Vegetable Scrambled Eggs
Introducing a delicious breakfast packed with protein and vitamins! The flavor combination of tomatoes and asparagus is superb, while the sweet mini bell peppers and digestion-friendly cabbage make this a wonderfully healthy dish. It’s quick and easy to prepare, perfect for a nutritious start to your busy day.
Ingredients- 1 fresh tomato
- 2 fresh eggs
- 2 asparagus spears
- 2 leaves of cabbage
- 1/2 tsp salt (for seasoning vegetables)
- Pinch of ground black pepper
- Generous amount of olive oil
- 1 mini bell pepper
- 1 pinch of salt (for eggs)
- 1 pinch of black pepper (for eggs)
Cooking Instructions
Step 1
Begin by preparing the vegetables. Chop the cabbage and mini bell pepper into finger-length pieces, about 0.5 cm thick. Cut the asparagus into segments roughly two finger-widths long. Remove the stem from the tomato and dice it into bite-sized pieces.
Step 2
Crack the 2 fresh eggs into a bowl. Add a pinch of salt and a pinch of pepper to the eggs to enhance flavor and reduce any eggy smell. Whisk the eggs thoroughly with a fork or whisk until the yolks and whites are well combined.
Step 3
Heat a medium-sized non-stick skillet over medium heat and add about 1 tablespoon of olive oil. First, add the asparagus and sauté, swirling the pan occasionally, until it turns a vibrant green. Cook until slightly tender.
Step 4
Once the asparagus brightens in color, add the chopped mini bell pepper and cabbage. Increase the heat to high and stir-fry quickly until the vegetables are slightly wilted and evenly cooked.
Step 5
When the cabbage starts to become translucent, add another tablespoon of olive oil to the pan. Add the diced tomatoes and stir gently, being careful not to mash them, until they are heated through.
Step 6
Season the vegetables with 1/2 teaspoon of salt and a generous pinch of ground black pepper. Use a spatula to stir everything together, ensuring the seasonings are evenly distributed and the vegetables are well-coated.
Step 7
Push the sautéed vegetables to one side of the skillet. Add another tablespoon of olive oil to the empty space and pour in the whisked eggs. Tilt the pan slightly so the vegetable side is elevated, allowing the eggs to be closer to the heat.
Step 8
As the edges of the eggs begin to set, use a fork to gently swirl the eggs in a spiral motion towards the center, creating soft scrambled curds. Avoid overcooking; aim for a slightly moist texture.
Step 9
Before the eggs are completely cooked, gently fold them into the sautéed vegetables. Mix everything together lightly, ensuring the fluffy scrambled eggs combine well with the crisp vegetables.
Step 10
Transfer the finished Tomato and Vegetable Scrambled Eggs to a serving plate. Drizzle a little extra olive oil over the top, if desired, for added richness. Enjoy your delicious and healthy breakfast!
