Asian Style Scrambled Eggs
Recipe: #41021
June 24, 2023
Categories: Breakfast, Chili, Eggs, Bok Choy, Asian, Thai, Vietnamese, Brunch Easter, High Protein, Vegetarian, more
"This recipe is from Australian Eggs, and is a tasty high protein, low carb breakfast. This would go well with some toast on the side and I think it could be served anytime. Tips: Increase the protein in this recipe by replacing the 2 egg whites with one extra egg."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (394.9 g)
- Calories 373.9
- Total Fat - 23.4 g
- Saturated Fat - 7.6 g
- Cholesterol - 904 mg
- Sodium - 380 mg
- Total Carbohydrate - 6.9 g
- Dietary Fiber - 1.6 g
- Sugars - 4.3 g
- Protein - 32.5 g
- Calcium - 217.5 mg
- Iron - 5.4 mg
- Vitamin C - 34.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Whisk the eggs and egg whites together in a bowl & season to your taste.
Step 2
Spray a medium non-stick frying pan with oil spray to grease & heat over medium-low heat; add the bok choy and 1 tablespoon water.
Step 3
Cook bok choy until vibrant and almost tender & transfer to a plate.
Step 4
Add the green onions, ginger and chili to pan; cook, stirring, for 1 minute or until tender.
Step 5
Add the egg mixture to pan and swirl to coat pan base; cook without stirring for 30 seconds.
Step 6
Using a wide spatula, push the set eggs around the outer edge towards the center of the pan, tilting pan to allow the uncooked eggs to run over the base.
Step 7
Gently push eggs around pan every 15 seconds until soft folds form and one quarter mixture is unset; remove from the heat.
Step 8
Add bok choy and serve with a drizzle of oyster sauce
Tips
No special items needed.
2 Reviews
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