Friday, 20 March 2015

Green Egg Scramble

Eggs. Simple enough to make one might think but it is for that exact reason that eggs can be boring. Like a lot of foods that we eat regularly, we tend to go into default mode with eggs – boil or fry. Make an omelet with onions and tomatoes and some chilies if you like some heat.
I love to use eggs as a carrier for vegetables. It is a lot easier to feed my family insane amounts of vegetables if I include them in eggs. This green egg scramble concept is also a very delicious way to deal with egg white only omelets if you are on a diet. By loading the eggs up with all these fiber and nutrients, a small bowl is quite filling which means – no need to have carbs on the side to fill you up. You can also make a few eggs go a long way as well.
To make a 4 egg scramble, you will need:
  • 4 eggs
  • A small bunch of greens – spinach, kale, ugwu (fluted pumpkin leaves) or lettuce will work. Use one type or a combination
  • 1 green bell pepper – deseeded and finely chopped
  • 1 carrot – grated
  • 2 spring onions – finely chopped (white and green parts)
  • Cheese – grated cheddar,mozarella, smoked gouda – any kind of cheese you prefer or a combination. I usually use a smoked cheese because of the delicious flavor it adds to the omelet
  • Salt and white pepper
  • Oil: Olive, vegetable, canola oil can be used. Unsalted butter can be used as well
  • Prepare all the vegetables and set aside
  • Crack eggs in a bowl and season with salt and pepper. Whisk till well combined
  • In a large skillet or frying pan, add just enough oil to coat the bottom of the pan
  • Add the vegetables and cook for 5 minutes stirring constantly
  • Add the eggs and using a wooden spoon or spatula stir the eggs constantly on low heat. Low and slow is the secret to moist eggs
  • Add the grated cheese and stir mixture until the cheese has melted
  • Serve hot