Scrambled Eggs with Vegetables
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 tablespoon oil for frying, e.g., rapeseed or sunflower oil
- 1 small carrot
- 2 tablespoon, heaped seeds, e.g., pine, pumpkin or sunflower mix or similar
- 1 small Piece (s) ginger, finely chopped
- 1 large red pepper (s)
- 1 large tomato (s)
- 4 tablespoon, heaped pomegranate seeds
- 4 medium egg (s)
- 1 teaspoon sesame seeds
- 1 lemon (s), juice it
- Thyme, oregano, coriander, fresh or powder or rubbed
- caraway seeds or garlic
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the bell pepper, tomato, carrot and ginger and cut into pieces or slices. Squeeze a lemon and core the pomegranate.
- Heat the oil in a medium-sized pan and fry the carrots for about 3 minutes. Add the ginger and core mix and roast briefly. Add the tomato and pepper pieces, pomegranate seeds and a splash of lemon juice and mix everything over medium heat. Add salt, pepper, other spices and herbs to your own taste and mix in. Now beat the eggs into the pan. You can whisk the eggs like scrambled eggs or leave the yolk whole and let the egg white set, depending on your taste. When the eggs have the desired consistency, sprinkle with sesame seeds and serve.
- Supplement: Instead of carrots, you can of course also use other vegetables, e.g. zucchini.
- The herbs and kernels can also be varied, e.g. you can also use chervil and some paprika powder or walnut kernels, almonds, etc.
- The remnants of lemon juice, alternatively lime juice, pomegranate seeds and ginger can be drunk in water or hot as tea or added to the next dessert.
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