Soft Scrambled Eggs with Fresh Yummies

2
Servings
10m
Prep Time
4m
Cook Time
14m
Ready In


"A delightful way to spruce up scrambled eggs."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (809.4 g)
  • Calories 1105.9
  • Total Fat - 72.6 g
  • Saturated Fat - 24.2 g
  • Cholesterol - 2718.5 mg
  • Sodium - 1227.4 mg
  • Total Carbohydrate - 10.6 g
  • Dietary Fiber - 1.2 g
  • Sugars - 4.5 g
  • Protein - 95.5 g
  • Calcium - 528 mg
  • Iron - 14 mg
  • Vitamin C - 11.5 mg
  • Thiamin - 0.3 mg

Step 1

Break the eggs into a mixing bowl and whisk gently (you don't want them to be fully blended - you should still see some yolk and white unmixed). Set aside until ready to cook.

Step 2

Heat the olive oil in a frying pan over medium-low heat, add the leek and zucchini, and saute for about 1 minute until soft. Add the whisked eggs, baby spinach, lemon zest, and grated Parmesan, and salt and black pepper, to taste.

Step 3

Cook over very low heat, stirring gently with a wooden spatula to make sure the egg does not stick to the pan. Cook until you are happy with the consistency - the goal is to not overcook and to leave them still soft.

Step 4

Serve immediately, topped with freshly shaved Parmesan and fresh spinach leaves, and some toast if you want.

Tips & Variations


No special items needed.

Related

ImPat

Made as 1 serve and made for a marvelous, filling and very enjoyable dinner. Made for For Your Consideration tag game at FF&F.

review by:
(7 Aug 2022)