Spicy Scrambled Eggs

Spicy Scrambled Eggs

Enjoy our vegetarian recipe Spicy Scrambled Eggs by feastr. Ideal to gain weight and build muscles. Balanced, quick, and very tasty.

Nutritional information:

Calories2225 kJ (532 kcal)
Protein28 g
Fat26 g
Carbohydrates44 g
Fiber5 g

Utensils:

cutting board, bowl, chef's knife, Spoon, whisk, non-stick frying pan, spatula

Recipe instructions:

1

Add the eggs into a bowl and whisk well.

  • 3 Eggs (~ 5.8 oz)
    3 Eggs (~ 5.8 oz)
2

Core and dice the tomato and put in a bowl.

  • 1 Tomato (~ 4.2 oz)
    1 Tomato (~ 4.2 oz)
3

Finely chop the onion, ginger and chili, and set aside.

  • ½ Onion, red (~ 1.5 oz)
    ½ Onion, red (~ 1.5 oz)
  • ¼ in Ginger (~ 0.1 oz)
    ¼ in Ginger (~ 0.1 oz)
  • ½ Chili pepper (~ 0.1 oz)
    ½ Chili pepper (~ 0.1 oz)
4

Heat the olive oil in a non stick frying pan over medium heat. Add the cumin, onion, chili, and ginger into the pan and fry until the onions turn translucent.

  • 2 tsp Olive oil
    2 tsp Olive oil
  • ¼ tsp Cumin, ground
    ¼ tsp Cumin, ground
5

Add the tomato paste into the pan and fry for approx. 2 minutes. Add the tomatoes into the pan, season with salt and fry for 5-6 minutes.

  • 1 tsp Tomato paste
    1 tsp Tomato paste
6

Add the eggs and stir slowly. Keep gently stirring until the eggs still look silky, slightly runny and underdone, and turn off the heat. The residual heat of the pan will continue to cook the eggs to perfection.

    7

    Serve the scrambled egg. Cut the green onion into rings. Top the scrambled egg with the green onion and season with salt and pepper.

    • ½ Green onion (~ 0.6 oz)
      ½ Green onion (~ 0.6 oz)
    • Salt
      Salt
    • Black pepper
      Black pepper
    8

    Serve the scrambled eggs with bread.

    • 1 Dinner roll (~ 2.1 oz)
      1 Dinner roll (~ 2.1 oz)
    9

    Enjoy your meal!