Ratatouille & Scrambled Eggs
Recipe: #24823
September 03, 2016
Categories: Breakfast, Eggs, One-Pot Meal, Brunch Mothers Day, Gluten-Free, High Protein, Vegetarian, Fresh Tomatoes, Zucchini, Kosher Dairy, Vegetarian Dinner, more
"It is lovely to combine a traditional French dish of stewed veggies with eggs. Great for Brunch, Lunch or dinner. I like to add teaspoon of Mrs Dash Extra Spicy. This recipe is from "get cracking" eggs.ca. The recipe is for 4 sevings. When I tested it I made it as an omelet for 1 serving with 2 eggs."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (396.6 g)
- Calories 230.7
- Total Fat - 11.8 g
- Saturated Fat - 3.9 g
- Cholesterol - 418.3 mg
- Sodium - 191.8 mg
- Total Carbohydrate - 14.5 g
- Dietary Fiber - 3.4 g
- Sugars - 9.1 g
- Protein - 17.5 g
- Calcium - 126.5 mg
- Iron - 2.9 mg
- Vitamin C - 38.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Lightly oil a large skillet and heat over medium heat.
Step 2
Add onion and zucchini, cook, stirring freguently until golden (about 8 minutes).
Step 3
Add tomatoes & oregano.
Step 4
Remove from skillet & keep warm.
Step 5
Clean skillet. Spray skillet lightly with oil. Place over medium high heat.
Step 6
Whisk eggs & milk together..Pour eggs into the pan.
Step 7
Reduce heat to medium.
Step 8
As the eggs settle gently move a spatula across the bottom to form soft large curds..Cook until the eggs have thickened.
Step 9
Divide eggs between 4 plates and top with the ratatouille veggies. Serve.
Tips
No special items needed.
0 Reviews
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